Berry And Peach Cheesecake (Printable Version)
Luscious cheesecake with peaches and berries over a buttery crust, finished with a glossy fruit glaze.
# Ingredients:
→ Crust
01 -
200 grams graham cracker crumbs
02 -
50 grams granulated sugar
03 -
115 grams unsalted butter, melted
→ Cheesecake Filling
04 -
675 grams cream cheese, softened
05 -
200 grams granulated sugar
06 -
3 large eggs
07 -
5 milliliters vanilla extract
08 -
2.5 milliliters almond extract (optional)
09 -
120 grams sour cream
10 -
120 milliliters heavy cream
→ Topping
11 -
225 grams fresh peaches, sliced
12 -
150 grams fresh strawberries, halved
13 -
60 grams fresh raspberries
14 -
60 grams fresh blueberries
15 -
60 milliliters apricot preserves or peach jam
16 -
15 milliliters lemon juice
# Steps:
01 -
Preheat the oven to 163°C. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Firmly press the mixture into the base of a 23-centimeter springform pan. Bake for 10 minutes, then set aside to cool.
02 -
In a large bowl, beat the cream cheese and sugar together until smooth and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing at low speed until just incorporated. Blend in vanilla extract, almond extract if using, sour cream, and heavy cream. Stir until homogenous, avoiding overmixing. Pour the filling over the cooled crust and smooth the surface.
03 -
Wrap the outside of the springform pan with aluminum foil. Place the pan in a larger roasting pan and pour hot water into the outer pan to reach halfway up the sides (bain-marie). Bake for 50–60 minutes, until the center is just set with a slight jiggle. Switch off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
04 -
Transfer the pan to the refrigerator and chill for at least 4–6 hours, preferably overnight, to ensure proper setting.
05 -
In a small saucepan over low heat, combine apricot preserves and lemon juice. Stir until melted, then cool slightly. Arrange the sliced peaches, halved strawberries, raspberries, and blueberries evenly over the chilled cheesecake. Gently brush or spoon the apricot glaze over the fruit.
06 -
Remove the cheesecake from the springform pan, slice with a sharp knife, and serve well-chilled.
# Notes:
01 -
For a no-bake alternative, freeze the crust for 15 minutes and substitute the baked filling with a mixture of cream cheese, whipped cream, and sugar.
02 -
Enhance the color and flavor by incorporating blackberries or pomegranate seeds with the fruit topping.
03 -
Store covered and refrigerated for up to 4 days to maintain freshness.