Berry Peach Delight (Printable Recipe)
Silky cream cheese sits on a sweet, crunchy crust, topped with ripe peaches and berries and a bright fruity glaze.
# Ingredients You'll Need:
→ Crust
01 -
115 grams unsalted butter, melted
02 -
50 grams granulated sugar
03 -
200 grams graham cracker crumbs
→ Cheesecake Filling
04 -
120 milliliters heavy cream
05 -
120 grams sour cream
06 -
2.5 milliliters almond extract (you could skip this)
07 -
5 milliliters vanilla extract
08 -
3 large eggs
09 -
200 grams granulated sugar
10 -
675 grams cream cheese, let it soften first
→ Topping
11 -
15 milliliters lemon juice
12 -
60 milliliters apricot preserves or peach jam
13 -
60 grams fresh blueberries
14 -
60 grams fresh raspberries
15 -
150 grams fresh strawberries, slice them in half
16 -
225 grams fresh peaches, sliced up
# Steps to Follow:
01 -
Take off the sides of the springform pan, slice it with a sharp knife, and enjoy a cold slice.
02 -
Mix the apricot jam and lemon juice in a little saucepan over low heat so it melts, then let it cool for a sec. Arrange the blueberries, raspberries, peach slices, and strawberries on top of your chilled dessert, then gently spoon or brush the glaze over all the fruit.
03 -
Stick the whole pan in the fridge for at least 4–6 hours (overnight is best) until it’s firm.
04 -
Wrap foil all around the outside of your springform. Pop it into a bigger roasting pan and pour in enough hot water so it goes about halfway up (that’s a water bath). Bake 50–60 minutes, just till the very center wobbles a bit. Turn off the oven and crack the door open, letting everything sit in there another hour.
05 -
Toss cream cheese and sugar into your big bowl and beat them till super smooth and fluffy for two or three minutes. Add eggs one at a time, mixing slow till each blends in. Now go in with almond and vanilla, plus sour cream and heavy cream. Stir till it’s even but don’t go wild. Pour on top of your cold crust and spread it out gently.
06 -
Fire up the oven to 163°C. In a bowl, mix melted butter, sugar, and crumbs until clumpy like wet beach sand. Press it hard into a 23-cm springform, aiming for an even layer. Bake for 10 minutes and leave out to cool off.
# Extra Tips:
01 -
You can do a shortcut by freezing the crust for 15 minutes and swapping in a mix of cream cheese, whipped cream, and sugar instead of baking.
02 -
Want extra color? Throw some pomegranate seeds or blackberries over the top along with the other fruit.
03 -
Keep leftovers in the fridge under wraps for up to four days so they stay fresh.