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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 oz cream cheese, softened at room temperature - ¾ cup granulated sugar - 2 teaspoons pure vanilla extract - 3 large eggs, at room temperature - 1 cup sour cream, at room temperature - 2 ripe peaches, pitted and sliced thinly - 1 cup mixed berries (strawberries, blueberries, raspberries) - ¼ cup honey - Fresh mint leaves for garnish - Variations in fruit toppings (e.g., cherries, blackberries) - Substitutes for cream cheese (e.g., mascarpone) For this summer berry peach cheesecake, I focus on fresh, vibrant ingredients. The graham cracker crumbs give a sweet and crunchy base. The unsalted butter helps bind the crust together perfectly. I use granulated sugar to add a touch of sweetness to the crust. The cream cheese is the star of this dessert. I let it soften at room temperature for a smooth texture. The sugar and vanilla extract blend in to create a rich filling. I add eggs one at a time, ensuring each one mixes in well. Room temperature eggs help achieve a creamy filling. I love adding sour cream for a slight tang. It makes the cheesecake light and fluffy. The peaches bring a juicy sweetness, while the mixed berries add bursts of flavor. The honey drizzle ties all the flavors together beautifully. Fresh mint leaves add color and a hint of freshness, making it all look pretty. Feel free to swap fruits based on what you have or like. You can also use mascarpone if you prefer a different cream cheese alternative. The full recipe provides all the steps to create this delightful dessert. - Preheat the oven to 325°F (160°C). - Make the crust using graham cracker crumbs and butter. To start, I preheat my oven to 325°F. I want to create a nice, even bake. Next, I gather 1 ½ cups of graham cracker crumbs. These give the crust a delicious, sweet flavor. I add ½ cup of melted unsalted butter and 2 tablespoons of granulated sugar to a bowl. I mix them until the texture resembles wet sand. Then, I press this mixture firmly into the bottom of a 9-inch springform pan. I bake this crust for about 10 minutes. After baking, I let it cool completely in the pan. - Beat cream cheese and sugar until smooth. - Add eggs and vanilla carefully. Now, it’s time to make the creamy filling. I take 16 oz of softened cream cheese and place it in a large bowl. I use an electric mixer to beat it until it’s completely smooth. Then, I add ¾ cup of granulated sugar and mix it until there are no lumps. Next, I add 2 teaspoons of pure vanilla extract. I mix it gently. Now, I add 3 large eggs one at a time. I beat well after each addition to keep the mixture smooth. - Layer cheesecake filling and peach slices. - Add mixed berries before baking. For assembly, I pour half of the cream cheese mixture over the cooled crust. I smooth it out evenly. Next, I layer half of the sliced peaches on top of the cream cheese. I pour the remaining cream cheese mixture over the peaches. Finally, I add the rest of the peach slices and 1 cup of mixed berries on top. This gives it a colorful and tasty look. - Bake the cheesecake and cool in the oven. - Refrigerate to set for optimal texture. I place the cheesecake in the preheated oven and bake for 50-60 minutes. The center should be set but still slightly jiggly. After baking, I turn off the oven and leave the cheesecake inside for an hour. This helps prevent cracks. After an hour, I take it out and let it cool to room temperature. I cover it with plastic wrap and refrigerate for at least 4 hours, or overnight if I can wait. This helps it set and improves the flavor. For the full recipe, check out the details above. To make your cheesecake shine, avoid over-mixing the filling. Mix just until smooth. If you mix too long, air bubbles form, and that can lead to cracks. Also, use room temperature ingredients. This helps the mixture blend well and makes the cheesecake creamy. After baking, leave the cheesecake in the oven for an hour. This gentle cooling helps prevent cracks. Keep the oven door closed during this time. Monitor it closely to avoid over-baking. A slight jiggle in the center is fine. It will set as it cools. For a beautiful finish, use fresh mint leaves for garnish. They add color and a nice touch. Drizzle honey just before serving. It enhances the flavor and looks great. This simple step makes your cheesecake even more inviting. For the full recipe, check out the section above. {{image_4}} You can give your cheesecake a new twist. Add citrus zest from lemon or orange for a fresh, tangy kick. It brightens the flavor and makes each bite pop. You can also add chocolate chips or swirls. This adds richness and a fun texture. Both options make your cheesecake unique and delicious. Change the fruit based on the season. In the fall, use apples instead of peaches. They add a lovely crunch. You can also switch up the berries. Use raspberries in the summer and blackberries in the late summer. Using seasonal fruits keeps your cheesecake fresh and exciting. Want a lighter version? Use low-fat cream cheese instead of regular. This keeps the taste while cutting calories. You can also swap sugar for natural sweeteners like agave syrup. This makes your dessert healthier without losing sweetness. These changes allow everyone to enjoy your cheesecake without the guilt. For the full recipe, check out the Summer Berry Peach Cheesecake section. To keep your cheesecake fresh, store each slice in an airtight container. This helps prevent it from drying out. If you stack slices, use parchment paper to separate them. This keeps the layers intact and easy to enjoy later. You can freeze leftover cheesecake for up to three months. To do this, wrap the cheesecake tightly in plastic wrap and place it in a freezer-safe container. When you're ready to eat it, take it out and thaw it in the fridge overnight. This method keeps the texture smooth and creamy. In the fridge, your cheesecake lasts about five to seven days. To check for spoilage, look for any change in color or an off smell. If it looks dry or has a watery layer on top, it’s best to toss it. You want every bite to be as delightful as the first! Yes, you can swap peaches and berries with other fruits. Cherries, plums, or apples work well. You can also try blackberries or raspberries. Each fruit brings its own flavor. Just make sure the fruit is ripe and sweet. This will keep the cheesecake tasty and fresh. Cracks can happen, but you can avoid them. First, mix the filling gently. Over-mixing can introduce air, which causes cracks. Bake at a low temperature to help keep it smooth. If cracks still appear, don’t worry! You can cover them with berries or a drizzle of honey. Let your cheesecake cool for about one hour after baking. This helps it set and reduces cracks. After that, refrigerate it for at least four hours. For the best flavor and texture, overnight chilling is best. Yes, making this cheesecake ahead is a great idea! You can prepare it one day in advance. Store it in the fridge covered with plastic wrap. This way, the flavors meld together nicely. Just remember to add the honey drizzle right before serving. Check out the Full Recipe for more details! You now have a complete guide on making a delicious cheesecake. We covered ingredients, preparation steps, and variations to suit your taste. Remember to use room temperature ingredients to get a smooth filling. Avoiding after-baking cracks can help your cheesecake look amazing. Enjoy mixing in your favorite fruits and flavors! This recipe is fun and versatile, making it perfect for any occasion. Follow these tips, and you'll bake a cheesecake that’s sure to impress. Happy baking!

Summer Berry Peach Cheesecake

Impress your friends with a refreshing Savory Summer Berry Peach Cheesecake Delight! This creamy dessert blends rich cream cheese, juicy peaches, and sweet berries for a perfect summer treat. With an easy-to-follow recipe, you'll create a delightful cheesecake that’s sure to be the highlight of your gatherings. Ready to dive in? Click through for the full recipe and step-by-step instructions to make this scrumptious dessert at home!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

16 oz cream cheese, softened at room temperature

¾ cup granulated sugar

2 teaspoons pure vanilla extract

3 large eggs, at room temperature

1 cup sour cream, at room temperature

2 ripe peaches, pitted and sliced thinly

1 cup mixed berries (strawberries, blueberries, raspberries)

¼ cup honey

Fresh mint leaves for garnish

Instructions
 

Preheat the Oven: Set your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing it thoroughly with cooking spray or a bit of butter to prevent sticking.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Stir the mixture until it resembles wet sand and is thoroughly combined. Press this mixture firmly into the bottom of the prepared springform pan, ensuring an even layer. Bake the crust for 10 minutes, then allow it to cool completely in the pan.

      Prepare the Filling: In a separate large bowl, use an electric mixer to beat the softened cream cheese until it’s completely smooth and creamy. Gradually add ¾ cup granulated sugar, blending until fully incorporated and there are no lumps.

        Add Eggs: Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and creamy without over-mixing.

          Incorporate Sour Cream: Gently fold in the sour cream using a spatula. Mix just until combined—over-mixing can cause the cheesecake to crack during baking.

            Layer the Peaches: Pour half of the cream cheese mixture over the cooled crust, smoothing it out evenly. Next, layer half of the sliced peaches over the top of the cream cheese mixture. Pour the remaining cream cheese mixture onto the peaches, and finish by layering the rest of the peach slices and all of the mixed berries over the top.

              Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 50-60 minutes. The center should be set but still slightly jiggly. Once baked, turn off the oven and leave the cheesecake inside for an additional hour, keeping the door closed to help prevent any cracks from forming on the surface.

                Cool and Refrigerate: After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours or, preferably, overnight to enhance the texture and flavor.

                  Prepare the Honey Drizzle: Just before serving, warm the honey in a small saucepan over low heat until it becomes runny and easy to drizzle.

                    Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into pieces and serve each slice garnished with a drizzle of honey and a few fresh mint leaves for a pop of color and flavor.

                      Prep Time: 30 mins | Total Time: 6 hrs | Servings: 10