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Berry Peach Cheesecake Delightful and Easy Recipe

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- 1 ½ cups graham cracker crumbs - 16 oz cream cheese - 2 cups fresh peaches, chopped - 1 cup mixed berries (strawberries, blueberries, raspberries) - ⅓ cup sugar (for crust) - ½ cup unsalted butter - 1 cup sugar (for filling) - 3 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - Zest of 1 lemon When making your Berry Peach Cheesecake, you need to gather all your key ingredients. The graham cracker crumbs create a sweet and crunchy base. Cream cheese adds that rich and creamy texture. Fresh peaches give a fruity flavor, while the mixed berries add a splash of color and tang. For the crust, you mix graham cracker crumbs with sugar and melted butter. This mixture holds together and creates a tasty bottom layer. The filling requires cream cheese, sugar, sour cream, and eggs. Each ingredient adds a special touch. The vanilla extract enhances the flavor, while lemon zest brings a bright note. These ingredients come together to make a cheesecake that is fresh, fruity, and very satisfying. You can find the full recipe to guide you through the steps. Enjoy making this delicious dessert! 1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. 2. In a mixing bowl, combine: - 1 ½ cups graham cracker crumbs - ⅓ cup sugar - ½ cup unsalted butter, melted 3. Mix these together until the crumbs are evenly moistened. 4. Press this mixture firmly into the bottom of the pan to form a crust. 5. Bake the crust for 10 minutes, then remove it to cool. 1. In a large bowl, beat 16 oz of softened cream cheese until smooth. 2. Add: - 1 cup sour cream - 1 cup sugar - 1 teaspoon vanilla extract 3. Mix these ingredients well until they are fully combined. 4. Add 3 large eggs, one at a time. Mix on low speed after each egg until just combined. 1. Gently fold in: - Zest of 1 lemon - 2 cups fresh peaches, chopped - 1 cup mixed berries (strawberries, blueberries, raspberries) 2. Pour this filling over the cooled crust in the springform pan. 3. Bake for about 50-60 minutes. The edges should be set, and the center will be slightly jiggly. 4. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. 5. Remove it and let it cool to room temperature. 6. Refrigerate for at least 4 hours, or overnight, before slicing and serving. - Checking doneness: To check if your cheesecake is done, look for firm edges. The center should jiggle slightly. This means it is ready. - Importance of cooling slowly in the oven: After baking, turn off the oven and crack the door. Let it cool slowly inside for about an hour. This helps prevent cracks on top. - How long to refrigerate before serving: Chill the cheesecake for at least four hours, but overnight is best. This helps the flavors blend and makes slicing easier. - Serving suggestions and garnishing ideas: Serve slices on pretty dessert plates. Add a drizzle of berry sauce and a sprig of mint on top for color. You can also add fresh berries for a nice touch. - Using berry sauce for added flair: A berry sauce adds sweetness and color. Just blend some mixed berries with sugar and a bit of lemon juice. Drizzle it over the cheesecake for a stunning look. - Best mixing tools: Use an electric mixer for smooth cream cheese. A spatula helps fold in the fruit without breaking it. - Recommended springform pan: A 9-inch springform pan works best. It makes it easy to remove the cheesecake without damage. {{image_2}} You can switch peaches for other fruits. Try using ripe mangoes or juicy plums. Seasonal fruits work great too. Think fresh strawberries or blackberries in summer. Adjust the berry mix to fit your taste. A mix of blueberries and raspberries adds nice flavor. You can also change the crust to suit your needs. An Oreo crust brings a chocolate twist. If you prefer nuts, try an almond crust for a unique taste. There are gluten-free options too! Use gluten-free graham crackers for a similar texture. Want a vegan version? You can substitute cream cheese with cashew cheese. For sour cream, use coconut yogurt. You can replace eggs with flaxseed meal or applesauce. This way, you keep the cheesecake creamy and delicious without dairy. To keep your Berry Peach Cheesecake fresh, cover it tightly with plastic wrap. You can also use a cake dome. This method prevents it from absorbing other smells in the fridge. Store it in the refrigerator for up to 5 days. If you have a slice left after a party, it should be safe to eat for this time. If you want to save your cheesecake for later, freezing is a great option. First, let the cheesecake cool completely. Wrap it in plastic wrap and then place it in a freezer bag or airtight container. This keeps the texture nice and creamy. You can freeze it for up to 3 months. To thaw, move the cheesecake to the fridge for 24 hours. This slow method helps maintain its flavor and texture. You can also let it sit at room temperature for about 2 hours before serving if you're in a hurry. You can tell the cheesecake is done by checking a few signs. First, the edges should be set and look firm. The center will still be a bit jiggly. This is normal and part of the jiggle test. It will firm up as it cools. If the edges are browning, it may be overbaked. Yes, you can make this cheesecake in advance. I recommend making it a day before you plan to serve it. This gives the flavors time to meld together. Just store it in the fridge after it cools. It will taste even better the next day! This cheesecake pairs well with many drinks. You can serve it with coffee for a warm touch. A cup of tea adds a nice flavor too. If you prefer something stronger, a glass of dessert wine works great. Each drink enhances the fruity flavors in the cheesecake. For the complete recipe, check out the [Full Recipe](#). Berry peach cheesecake is a tasty treat that's easy to make. We covered key ingredients like cream cheese and fresh fruit, plus simple steps to bake it right. Remember to let it cool slowly for best results. You can swap fruits or modify the crust to fit your taste. Store leftovers properly to enjoy them later. With these tips, your cheesecake will impress everyone! Happy baking!
Save It Jump to Recipe

Ready to delight your taste buds? This Berry Peach Cheesecake recipe is not just easy; it’s a celebration of summer fruit wrapped in creamy bliss. With just a few key ingredients, you can create a stunning dessert that impresses every guest. I’ll guide you step-by-step, from the buttery crust to the luscious filling, making sure you achieve cheesecake perfection. Let’s get started on this delicious journey!

Ingredients

Key Ingredients for Berry Peach Cheesecake

  • 1 ½ cups graham cracker crumbs
  • 16 oz cream cheese
  • 2 cups fresh peaches, chopped
  • 1 cup mixed berries (strawberries, blueberries, raspberries)

Additional Ingredients

  • ⅓ cup sugar (for crust)
  • ½ cup unsalted butter
  • 1 cup sugar (for filling)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • Zest of 1 lemon

When making your Berry Peach Cheesecake, you need to gather all your key ingredients. The graham cracker crumbs create a sweet and crunchy base. Cream cheese adds that rich and creamy texture. Fresh peaches give a fruity flavor, while the mixed berries add a splash of color and tang.

For the crust, you mix graham cracker crumbs with sugar and melted butter. This mixture holds together and creates a tasty bottom layer. The filling requires cream cheese, sugar, sour cream, and eggs. Each ingredient adds a special touch. The vanilla extract enhances the flavor, while lemon zest brings a bright note.

These ingredients come together to make a cheesecake that is fresh, fruity, and very satisfying. You can find the full recipe to guide you through the steps. Enjoy making this delicious dessert!

Step-by-Step Instructions

Preparing the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

2. In a mixing bowl, combine:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup sugar
  • ½ cup unsalted butter, melted

3. Mix these together until the crumbs are evenly moistened.

4. Press this mixture firmly into the bottom of the pan to form a crust.

5. Bake the crust for 10 minutes, then remove it to cool.

Making the Filling

1. In a large bowl, beat 16 oz of softened cream cheese until smooth.

2. Add:

  • 1 cup sour cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract

3. Mix these ingredients well until they are fully combined.

4. Add 3 large eggs, one at a time. Mix on low speed after each egg until just combined.

Combining Ingredients

1. Gently fold in:

  • Zest of 1 lemon
  • 2 cups fresh peaches, chopped
  • 1 cup mixed berries (strawberries, blueberries, raspberries)

2. Pour this filling over the cooled crust in the springform pan.

3. Bake for about 50-60 minutes. The edges should be set, and the center will be slightly jiggly.

4. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.

5. Remove it and let it cool to room temperature.

6. Refrigerate for at least 4 hours, or overnight, before slicing and serving.

Tips & Tricks

Baking Tips

  • Checking doneness: To check if your cheesecake is done, look for firm edges. The center should jiggle slightly. This means it is ready.
  • Importance of cooling slowly in the oven: After baking, turn off the oven and crack the door. Let it cool slowly inside for about an hour. This helps prevent cracks on top.
  • How long to refrigerate before serving: Chill the cheesecake for at least four hours, but overnight is best. This helps the flavors blend and makes slicing easier.

Presentation Tips

  • Serving suggestions and garnishing ideas: Serve slices on pretty dessert plates. Add a drizzle of berry sauce and a sprig of mint on top for color. You can also add fresh berries for a nice touch.
  • Using berry sauce for added flair: A berry sauce adds sweetness and color. Just blend some mixed berries with sugar and a bit of lemon juice. Drizzle it over the cheesecake for a stunning look.

Equipment Recommendations

  • Best mixing tools: Use an electric mixer for smooth cream cheese. A spatula helps fold in the fruit without breaking it.
  • Recommended springform pan: A 9-inch springform pan works best. It makes it easy to remove the cheesecake without damage.

Variations

Fruit Substitutions

You can switch peaches for other fruits. Try using ripe mangoes or juicy plums. Seasonal fruits work great too. Think fresh strawberries or blackberries in summer. Adjust the berry mix to fit your taste. A mix of blueberries and raspberries adds nice flavor.

Different Crust Options

You can also change the crust to suit your needs. An Oreo crust brings a chocolate twist. If you prefer nuts, try an almond crust for a unique taste. There are gluten-free options too! Use gluten-free graham crackers for a similar texture.

Vegan or Dairy-Free Alternatives

Want a vegan version? You can substitute cream cheese with cashew cheese. For sour cream, use coconut yogurt. You can replace eggs with flaxseed meal or applesauce. This way, you keep the cheesecake creamy and delicious without dairy.

Storage Info

Storing Leftovers

To keep your Berry Peach Cheesecake fresh, cover it tightly with plastic wrap. You can also use a cake dome. This method prevents it from absorbing other smells in the fridge. Store it in the refrigerator for up to 5 days. If you have a slice left after a party, it should be safe to eat for this time.

Freezing Tips

If you want to save your cheesecake for later, freezing is a great option. First, let the cheesecake cool completely. Wrap it in plastic wrap and then place it in a freezer bag or airtight container. This keeps the texture nice and creamy. You can freeze it for up to 3 months.

To thaw, move the cheesecake to the fridge for 24 hours. This slow method helps maintain its flavor and texture. You can also let it sit at room temperature for about 2 hours before serving if you’re in a hurry.

FAQs

How do I know when the cheesecake is done?

You can tell the cheesecake is done by checking a few signs. First, the edges should be set and look firm. The center will still be a bit jiggly. This is normal and part of the jiggle test. It will firm up as it cools. If the edges are browning, it may be overbaked.

Can I make this cheesecake in advance?

Yes, you can make this cheesecake in advance. I recommend making it a day before you plan to serve it. This gives the flavors time to meld together. Just store it in the fridge after it cools. It will taste even better the next day!

What can I serve with Berry Peach Cheesecake?

This cheesecake pairs well with many drinks. You can serve it with coffee for a warm touch. A cup of tea adds a nice flavor too. If you prefer something stronger, a glass of dessert wine works great. Each drink enhances the fruity flavors in the cheesecake.

Full Recipe

For the complete recipe, check out the [Full Recipe](#).

Berry peach cheesecake is a tasty treat that’s easy to make. We covered key ingredients like cream cheese and fresh fruit, plus simple steps to bake it right. Remember to let it cool slowly for best results. You can swap fruits or modify the crust to fit your taste. Store leftovers properly to enjoy them later. With these tips, your cheesecake will impress everyone! Happy baking!

- 1 ½ cups graham cracker crumbs - 16 oz cream cheese - 2 cups fresh peaches, chopped - 1 cup mixed berries (strawberries, blueberries, raspberries) - ⅓ cup sugar (for crust) - ½ cup unsalted butter - 1 cup sugar (for filling) - 3 large eggs - 1 teaspoon vanilla extract - 1 cup sour cream - Zest of 1 lemon When making your Berry Peach Cheesecake, you need to gather all your key ingredients. The graham cracker crumbs create a sweet and crunchy base. Cream cheese adds that rich and creamy texture. Fresh peaches give a fruity flavor, while the mixed berries add a splash of color and tang. For the crust, you mix graham cracker crumbs with sugar and melted butter. This mixture holds together and creates a tasty bottom layer. The filling requires cream cheese, sugar, sour cream, and eggs. Each ingredient adds a special touch. The vanilla extract enhances the flavor, while lemon zest brings a bright note. These ingredients come together to make a cheesecake that is fresh, fruity, and very satisfying. You can find the full recipe to guide you through the steps. Enjoy making this delicious dessert! 1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. 2. In a mixing bowl, combine: - 1 ½ cups graham cracker crumbs - ⅓ cup sugar - ½ cup unsalted butter, melted 3. Mix these together until the crumbs are evenly moistened. 4. Press this mixture firmly into the bottom of the pan to form a crust. 5. Bake the crust for 10 minutes, then remove it to cool. 1. In a large bowl, beat 16 oz of softened cream cheese until smooth. 2. Add: - 1 cup sour cream - 1 cup sugar - 1 teaspoon vanilla extract 3. Mix these ingredients well until they are fully combined. 4. Add 3 large eggs, one at a time. Mix on low speed after each egg until just combined. 1. Gently fold in: - Zest of 1 lemon - 2 cups fresh peaches, chopped - 1 cup mixed berries (strawberries, blueberries, raspberries) 2. Pour this filling over the cooled crust in the springform pan. 3. Bake for about 50-60 minutes. The edges should be set, and the center will be slightly jiggly. 4. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. 5. Remove it and let it cool to room temperature. 6. Refrigerate for at least 4 hours, or overnight, before slicing and serving. - Checking doneness: To check if your cheesecake is done, look for firm edges. The center should jiggle slightly. This means it is ready. - Importance of cooling slowly in the oven: After baking, turn off the oven and crack the door. Let it cool slowly inside for about an hour. This helps prevent cracks on top. - How long to refrigerate before serving: Chill the cheesecake for at least four hours, but overnight is best. This helps the flavors blend and makes slicing easier. - Serving suggestions and garnishing ideas: Serve slices on pretty dessert plates. Add a drizzle of berry sauce and a sprig of mint on top for color. You can also add fresh berries for a nice touch. - Using berry sauce for added flair: A berry sauce adds sweetness and color. Just blend some mixed berries with sugar and a bit of lemon juice. Drizzle it over the cheesecake for a stunning look. - Best mixing tools: Use an electric mixer for smooth cream cheese. A spatula helps fold in the fruit without breaking it. - Recommended springform pan: A 9-inch springform pan works best. It makes it easy to remove the cheesecake without damage. {{image_2}} You can switch peaches for other fruits. Try using ripe mangoes or juicy plums. Seasonal fruits work great too. Think fresh strawberries or blackberries in summer. Adjust the berry mix to fit your taste. A mix of blueberries and raspberries adds nice flavor. You can also change the crust to suit your needs. An Oreo crust brings a chocolate twist. If you prefer nuts, try an almond crust for a unique taste. There are gluten-free options too! Use gluten-free graham crackers for a similar texture. Want a vegan version? You can substitute cream cheese with cashew cheese. For sour cream, use coconut yogurt. You can replace eggs with flaxseed meal or applesauce. This way, you keep the cheesecake creamy and delicious without dairy. To keep your Berry Peach Cheesecake fresh, cover it tightly with plastic wrap. You can also use a cake dome. This method prevents it from absorbing other smells in the fridge. Store it in the refrigerator for up to 5 days. If you have a slice left after a party, it should be safe to eat for this time. If you want to save your cheesecake for later, freezing is a great option. First, let the cheesecake cool completely. Wrap it in plastic wrap and then place it in a freezer bag or airtight container. This keeps the texture nice and creamy. You can freeze it for up to 3 months. To thaw, move the cheesecake to the fridge for 24 hours. This slow method helps maintain its flavor and texture. You can also let it sit at room temperature for about 2 hours before serving if you're in a hurry. You can tell the cheesecake is done by checking a few signs. First, the edges should be set and look firm. The center will still be a bit jiggly. This is normal and part of the jiggle test. It will firm up as it cools. If the edges are browning, it may be overbaked. Yes, you can make this cheesecake in advance. I recommend making it a day before you plan to serve it. This gives the flavors time to meld together. Just store it in the fridge after it cools. It will taste even better the next day! This cheesecake pairs well with many drinks. You can serve it with coffee for a warm touch. A cup of tea adds a nice flavor too. If you prefer something stronger, a glass of dessert wine works great. Each drink enhances the fruity flavors in the cheesecake. For the complete recipe, check out the [Full Recipe](#). Berry peach cheesecake is a tasty treat that's easy to make. We covered key ingredients like cream cheese and fresh fruit, plus simple steps to bake it right. Remember to let it cool slowly for best results. You can swap fruits or modify the crust to fit your taste. Store leftovers properly to enjoy them later. With these tips, your cheesecake will impress everyone! Happy baking!

Berry Peach Cheesecake

Indulge in a delightful Berry Peach Cheesecake that’s sure to impress! This creamy dessert features a buttery graham cracker crust, smooth cream cheese filling, and bursts of fresh peaches and mixed berries. Perfect for any occasion, it’s easy to prepare and even better when chilled. Click through to explore this delicious recipe and learn how to create a stunning dessert that your friends and family will love!
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup sugar

½ cup unsalted butter, melted

16 oz cream cheese, softened

1 cup sour cream

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

2 cups fresh peaches, chopped

1 cup mixed berries (strawberries, blueberries, raspberries)

Zest of 1 lemon

Instructions
 

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

    In a mixing bowl, combine the graham cracker crumbs and ⅓ cup of sugar. Add the melted butter and mix until evenly moistened.

      Press the crumb mixture firmly into the bottom of the prepared springform pan to create a crust. Bake for 10 minutes, then remove and let cool.

        In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

          Add the sour cream, 1 cup of sugar, and vanilla extract to the cream cheese. Mix well until combined.

            Add the eggs, one at a time, mixing on low speed until just combined after each addition.

              Gently fold in the lemon zest, chopped peaches, and mixed berries into the cream cheese mixture.

                Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.

                  Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.

                    Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Then remove and cool to room temperature.

                      Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

                        Prep Time: 20 minutes | Total Time: 5 hours | Servings: 10

                          - Presentation Tips: Serve slices on a dessert plate with a drizzle of berry sauce and a sprig of mint for a pop of color. Add a few fresh berries on top for an added touch!

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