A creamy, fruity Summer Berry and Peach Cheesecake that combines rich cheesecake with fresh, sweet fruit toppings, perfect for summer desserts.

Scale

For the crust:

1 1/2 cups graham cracker crumbs

1/2 cup melted butter

For the filling:

3 packages (8 oz) cream cheese, softened

3/4 cup sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream (optional)

For the topping:

1 cup mixed fresh berries (strawberries, blueberries, raspberries)

1 ripe peach, sliced

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

2. 2. Mix graham cracker crumbs with melted butter and press into the bottom of a springform pan.

3. 3. Bake for 10 minutes, then cool.

4. 4. Beat together cream cheese, sugar, and vanilla.

5. 5. Add eggs one at a time, then pour mixture over the cooled crust.

6. 6. Bake at 325°F (160°C) for 50 minutes, then cool.

7. 7. Chill in the fridge for at least 4 hours or overnight.

8. 8. Arrange fresh berries and peach slices on top before serving.

Store leftovers in the fridge for up to 4 days.

Make ahead and top with fruit just before serving.