Description

A refreshing and fruity summer dessert featuring a creamy cheesecake base topped with juicy berries and peaches. Perfect for warm-weather gatherings and celebrations.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup sour cream
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tbsp lemon juice
1 cup sliced fresh peaches
1 cup mixed fresh berries (strawberries, blueberries, raspberries)
Optional: 2 tbsp peach jam, warmed

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into bottom of pan and slightly up the sides. Bake for 10 minutes, then cool.
In a large bowl, beat cream cheese until smooth. Add sour cream, 2/3 cup sugar, eggs, vanilla, and lemon juice. Mix until creamy and well combined.
Pour filling over cooled crust and smooth the top. Bake for 45-50 minutes, until center is set but still slightly jiggly. Cool to room temperature, then refrigerate at least 4 hours or overnight.
Before serving, top with fresh peach slices and berries. Optionally, brush with warmed peach jam for a glossy finish.
Slice and serve chilled.

Notes

Use ripe, seasonal fruit for best flavor.
Can substitute Greek yogurt for sour cream.
Refrigerate leftovers in an airtight container for up to 4 days.
Allow cheesecake to fully cool before adding fruit topping.