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To create a truly exceptional Summer Berry Peach Cheesecake, it is crucial to use fresh, high-quality ingredients. The flavors of this dessert hinge on the freshness of the fruits and the quality of the dairy products. Here’s a closer look at the key components of this delightful recipe:

Summer Berry Peach Cheesecake

Indulge in the flavors of summer with our Summer Berry Peach Cheesecake, a delightful dessert perfect for any gathering! This creamy cheesecake features a buttery graham cracker crust topped with sweet peaches and a vibrant blend of fresh berries. It's a show-stopping treat that captures the essence of summer in every bite. Perfect for barbecues, reunions, or simply enjoying with friends. Make sweet memories this season! #SummerDesserts #Cheesecake #Baking #FreshFruit #DessertIdeas
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

⅓ cup brown sugar

1 tsp vanilla extract

Pinch of salt

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla extract

3 large eggs

½ cup sour cream

½ cup heavy cream

1 cup fresh peaches, diced

1 cup mixed berries (strawberries, blueberries, raspberries)

For the Berry Topping:

1 cup mixed berries

¼ cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch

¼ cup water

Instructions
 

Prepare the Crust:

    - Preheat the oven to 350°F (175°C).

      - In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, vanilla extract, and a pinch of salt. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for about 8-10 minutes until set, then let it cool.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.

              - Add in the granulated sugar and mix until fully incorporated.

                - Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.

                  - Pour in the sour cream and heavy cream, mixing until smooth. Gently fold in chopped peaches and mixed berries.

                    Bake the Cheesecake:

                      - Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.

                        - Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly.

                          - Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.

                            Prepare the Berry Topping:

                              - In a small saucepan, combine the mixed berries, granulated sugar, lemon juice, cornstarch, and water.

                                - Cook over medium heat until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let it cool.

                                  Assemble & Chill:

                                    - Once the cheesecake is cooled, spread the berry topping evenly over the top.

                                      - Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

                                        Serve:

                                          - Remove the cheesecake from the springform pan, slice it, and serve chilled. Garnish with extra fresh berries if desired.

                                            Prep Time: 30 min | Total Time: 8 hrs (includes chilling) | Servings: 12