Summer Berry Peach Cheesecake (Printer-Friendly)
Chilled cheesecake with berry-peach topping, creamy filling, and graham crust for a refreshing summer delight.
# What You’ll Need to Cook:
→ Crust
01 -
2 cups (about 230 g) graham cracker crumbs
02 -
60 g granulated sugar
03 -
115 g unsalted butter, melted
→ Cheesecake Filling
04 -
680 g cream cheese, softened
05 -
200 g granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
0.5 teaspoon almond extract (optional)
09 -
120 g sour cream
10 -
120 ml heavy cream
→ Fruit Topping
11 -
225 g fresh peaches, sliced
12 -
150 g fresh strawberries, halved
13 -
65 g fresh raspberries
14 -
75 g fresh blueberries
15 -
60 g apricot preserves or peach jam
16 -
1 tablespoon (15 ml) lemon juice
# Steps to Prepare:
01 -
Preheat oven to 163°C. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened. Press mixture firmly into the bottom of a 23 cm springform pan. Bake for 10 minutes, then let cool while preparing the filling.
02 -
Beat cream cheese and sugar together until silky and smooth, about 2–3 minutes. Add eggs one at a time, mixing on low just until incorporated. Add vanilla extract, almond extract (if using), sour cream, and heavy cream. Mix until smooth without overbeating. Pour filling over the cooled crust and smooth the surface.
03 -
Wrap the base of the springform pan with aluminium foil and place in a larger pan. Add hot water to reach halfway up the sides of the springform. Bake for 50–60 minutes until the center is set but slightly jiggly.
04 -
Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour. Transfer to the refrigerator and chill for at least 4–6 hours, ideally overnight.
05 -
Heat apricot preserves and lemon juice in a small saucepan over low heat until melted, then let cool slightly. Arrange peaches, strawberries, raspberries, and blueberries decoratively on top of the chilled cheesecake. Brush the fruit with the apricot glaze for a glossy finish.
06 -
Release cheesecake from the springform pan. Slice with a sharp, clean knife and serve well-chilled.
# Extra Cooking Tips:
01 -
For a no-bake version, freeze the crust for 15 minutes in place of baking and use a no-bake cheesecake filling with whipped cream in place of eggs.
02 -
Additional summer fruits such as blackberries or pomegranate seeds make excellent additions for extra color.
03 -
Store cheesecake refrigerated and consume within 4 days for optimal freshness.