Description
A creamy and fruity cheesecake with a delightful berry and peach swirl that looks fancy but is easy to make.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon (optional)
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 4 large eggs
- 1/2 cup sour cream
- 1 cup fresh or frozen mixed berries (strawberries, blueberries, raspberries)
- 1 large ripe peach, peeled and diced
- 2 tablespoons granulated sugar (for the fruit)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Fresh berries and peach slices for garnish
- Whipped cream or ice cream for serving
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden brown. Let cool completely.
- Combine berries, peach, sugar, and lemon juice in a saucepan. Simmer over medium heat, stirring occasionally. Whisk cornstarch with 1 tablespoon cold water to make a slurry, then pour into the fruit mixture and stir until thickened, about 1-2 minutes. Remove from heat and let cool slightly.
- Beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and beat until light and fluffy. Mix in vanilla and almond extract. Add eggs one at a time, beating well after each addition. Stir in sour cream until just combined.
- Pour half of the cheesecake filling over the cooled crust. Spoon dollops of the berry peach swirl over the filling. Pour the remaining cheesecake filling over the swirl, then spoon more dollops on top. Swirl together gently using a knife or skewer.
- Place springform pan on a baking sheet. Bake for 55-70 minutes until edges are set but the center is slightly jiggly. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour, then let cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, carefully remove the sides of the springform pan. Garnish with fresh berries and peach slices, if desired. Serve chilled with whipped cream or ice cream.
Notes
Make ahead of time for better flavor and texture. Can be made dairy-free with appropriate substitutes.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, berry, peach, summer dessert