Description
Indulge in the perfect summer dessert with our recipe for a delicious Summer Berry and Peach Cheesecake. Learn how to create this fruity and creamy treat today!
Ingredients
- – 1 ½ cups (355 ml) graham cracker crumbs or 22 whole biscuits, broken down to crumbs
- – ¼ cup (60 ml) vegetable oil, melted
- – 2 tablespoon (30 ml) white sugar
- – 3 packages (24 oz/680g) original cream cheese not spreadable
- – ¾ cup (180 ml) white sugar
- – 4 eggs, large
- – 2 teaspoon (10 ml) pure vanilla extract
- – 1/4 teaspoon (1 ml) salt
- – 1 cup (240 ml) full-fat sour cream
- – 1 small jar of any fruit jam or jelly you like, I used red currant
- – 4 cups (600g) fresh mixed berries, washed and dried
Instructions
- Set your oven to a temperature of 350°F and ensure the rack is positioned in the middle.
- Cut parchment paper into circles to fit the base of your baking pan(s). Coat the pans with non-stick spray and place the parchment inside.
- In a mixing bowl, blend the graham cracker crumbs with sugar. Pour the melted vegetable oil into the mixture until it’s well incorporated. Firmly press this mixture into the bottom of your cake pan(s) using a flat-bottomed glass or measuring cup.
- Place in the preheated oven and bake for 10 minutes. Allow it to cool while you prepare the cheesecake filling.
- Lower the oven temperature to 250°F.
- In a medium-sized bowl, combine the cream cheese and sugar using medium speed until the mixture is smooth. You can use either an electric hand mixer or a stand mixer with the paddle attachment.
- Add the eggs one by one, ensuring each is well mixed before adding the next. Scrape down the bowl’s sides midway through. Introduce the vanilla extract and sour cream, mixing until everything is well blended and smooth.
- Clean off any crumbs on the sides of the baking pan and reapply non-stick spray. Pour the cheesecake mixture into the pan.
- Place the pan(s) inside a larger pan. Near the oven, fill the larger pan with hot tap water until it reaches halfway up the sides of the cake pan(s).
- Bake for 1 hour and 30 minutes for two 6-inch cakes and up to 2 hours for a 9-inch cake.
- Once done, remove from the oven and the water bath. Let the cheesecake cool on a wire rack until it reaches room temperature. Cover with plastic wrap and refrigerate overnight.
- The next day, take it out of the fridge and carefully run a small knife around the edges to loosen it, avoiding cutting the sides. Dip the bottom of the pan in hot water to help release the cake. Cover the top with parchment or plastic wrap and flip the cake out of the pan. Flip it back onto your serving plate.
- Slice any large berries. Heat the jam and drizzle it over the cheesecake. Arrange the berries evenly on top. Finish with a dusting of icing sugar or garnish with fresh herbs and flowers.
Notes
- Ensure your cream cheese is at room temperature for a smooth and creamy cheesecake texture.
- Use a water bath while baking to prevent surface cracks on the cheesecake.
- Customize the fruit topping to your liking by using different jams or fresh fruits.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: N/A
Nutrition
- Calories: N/A
- Fat: N/A
- Protein: N/A
Keywords: cheesecake recipe, mixed berries, graham crust, fruit jam topping, creamy filling, baked cheesecake