Description
A velvety, chilled summer cheesecake with juicy peaches, mixed berries, and a buttery graham cracker crust — a fruity delight for any warm-weather occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup sour cream
- 2 tbsp lemon juice
- 1 cup fresh strawberries, sliced
- ½ cup blueberries
- ½ cup raspberries
- 2 ripe peaches, sliced
- 3 tbsp apricot jam (optional, for glaze)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until sandy.
- Press mixture into the bottom of a greased 9-inch springform pan.
- Bake for 10 minutes and cool while preparing the filling.
- Beat softened cream cheese until smooth.
- Add sugar gradually, then eggs (one at a time), vanilla, sour cream, and lemon juice.
- Mix until just combined.
- Pour filling over cooled crust.
- Place pan in a water bath and bake for 45–50 minutes until center is set but slightly jiggly.
- Turn off oven, crack the door, and let cool for 30 minutes inside.
- Remove and cool completely on wire rack.
- Arrange sliced peaches and berries on top.
- Optional: Warm apricot jam and brush over the fruit for a glossy finish.
- Refrigerate for at least 2 hours, preferably overnight.
Notes
Use room-temperature ingredients to ensure smooth blending. Store in the fridge for up to 5 days. Freeze slices without fruit topping; add fresh topping after thawing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg