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Summer Berry and Peach Cheesecake: A Refreshing Delight for Every Occasion

Refreshing Summer Berry and Peach Cheesecake: A Joyful Delight

Summer Berry and Peach Cheesecake: A Refreshing Delight for Every Occasion, ideal for celebrations with fresh fruits and creamy cheesecake.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Easy Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Use digestive biscuits or a gluten-free crumb for a gluten-free option.
  • 2 tbsp Granulated Sugar Substitution: Coconut sugar can provide a lower glycemic alternative.
  • 5 tbsp Unsalted Butter Melt before mixing with crumbs.
For the Filling
  • 16 oz Cream Cheese Must be softened to room temperature.
  • 1 cup Sour Cream Substitution: Greek yogurt can be used for a lighter version.
  • 1 tsp Vanilla Extract Use pure vanilla for best results.
  • 3 large Eggs Incorporate one at a time to prevent overmixing.
For the Topping
  • 2 Peaches Pitted and sliced. Substitute with nectarines for a similar taste.
  • 1 cup Mixed Berries Strawberries, blueberries, raspberries. Use seasonal fruits for peak flavor.
  • 2 tbsp Honey or Maple Syrup Substitution: Agave syrup can be used for a vegan option.
  • Fresh Mint Leaves Optional garnish.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric mixer

Method
 

Directions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden brown, then allow it to cool completely.
  3. In an electric mixer, beat softened cream cheese until smooth and fluffy. Gradually add granulated sugar and vanilla, mixing well. Then, incorporate eggs one at a time, mixing gently after each addition. Finally, stir in sour cream until everything is evenly combined.
  4. Pour the creamy filling over your cooled crust, smoothing the top with a spatula. Bake for 50-60 minutes until the edges are set but the center is still slightly wobbly. Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.
  5. Transfer the cheesecake to a wire rack, allowing it to cool at room temperature for 30 minutes. Then, refrigerate for at least 4 hours or overnight to let the flavors meld beautifully.
  6. In a bowl, gently toss the sliced peaches and mixed berries with honey or maple syrup. Let this mixture marinate for 15-20 minutes to enhance the flavors and juices.
  7. Carefully remove the cheesecake from the springform pan and arrange the marinated fruits on top. Garnish with fresh mint leaves. Slice, serve, and enjoy every delightful bite!

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 36gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 21gVitamin A: 500IUVitamin C: 6mgCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese, eggs, and sour cream are at room temperature for easy mixing and a smooth filling to avoid lumps. Allow the cheesecake to chill in the refrigerator for at least 4 hours or overnight for best texture and flavor.

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