Summer Peach Cheesecake (Print Version)
A rich cheesecake piled high with fresh peaches and summery berries on a classic buttery base.
# Ingredients:
→ Crust Ingredients
01 -
1/2 cup butter, melted
02 -
1 1/4 cups of graham cracker crumbs
03 -
1/4 cup granulated sugar
→ Filling Ingredients
04 -
1 tsp pure vanilla
05 -
1 cup sour cream
06 -
1 cup sugar
07 -
3 eggs, large
08 -
24 oz softened cream cheese
→ Topping
09 -
A mix of fresh raspberries, blueberries, and strawberries (1 cup total)
10 -
2 peaches, thinly sliced
# Steps:
01 -
Preheat the oven to 325°F. Lightly grease your 9-inch springform pan to make it easier to remove the cheesecake later.
02 -
Stir together the graham cracker crumbs, sugar, and butter until the texture feels like wet sand. Press it evenly into the bottom of the pan for your base.
03 -
Use a large mixing bowl to beat your cream cheese until it looks smooth and fluffy. Gradually mix in the sugar and vanilla until fully blended.
04 -
Add one egg at a time, giving it a good mix before tossing in the next one. This ensures the batter gets uniform.
05 -
Gently stir in the sour cream until everything's creamy and combined. Pour the batter on top of your crust.
06 -
Layer the peaches and berries on top of the unbaked cheesecake however you think looks best.
07 -
Bake the cheesecake until the middle is set but still has a bit of jiggle, about 50-60 minutes. Cool completely, then let it sit in the fridge for at least 4 hours before enjoying.
# Helpful Notes:
01 -
Pick your favorite berry blend for an extra fun look.
02 -
Top it with more fresh fruit before serving for a fresh pop of flavor.
03 -
Make sure to let the cream cheese soften to room temperature for easier mixing.