Berry Peach Cheesecake with Fresh Fruit (Print version)

A creamy baked cheesecake topped with fresh peaches, mixed berries, and a light apricot glaze for a bright summer dessert.

# Ingredients:

For the crust

01 - 1 1/2 cups (165 g) graham cracker crumbs
02 - 1/4 cup (50 g) granulated sugar
03 - 6 tablespoons (85 g) unsalted butter, melted
04 - 1/8 teaspoon fine salt

For the filling

05 - 24 oz (680 g) full-fat cream cheese, softened
06 - 1 cup (200 g) granulated sugar
07 - 1 cup (240 g) sour cream, room temperature
08 - 3 large eggs, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon finely grated lemon zest
11 - 1/4 teaspoon fine salt

For the fresh fruit topping

12 - 2 ripe peaches, thinly sliced
13 - 1 cup (150 g) sliced fresh strawberries
14 - 1/2 cup (75 g) fresh blueberries
15 - 1/2 cup (60 g) fresh raspberries or blackberries
16 - 1/3 cup (105 g) apricot preserves or peach preserves
17 - 1 tablespoon lemon juice or water

# Instructions:

01 - Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with two layers of foil if using a water bath.
02 - Stir together graham cracker crumbs, sugar, melted butter, and salt until evenly moistened. Press firmly into the bottom of the pan and bake for 10 minutes. Cool while you make the filling.
03 - Beat the softened cream cheese and sugar on medium speed until smooth. Add sour cream, vanilla, lemon zest, and salt, then mix until combined.
04 - Add eggs one at a time on low speed, mixing just until each disappears. Scrape the bowl as needed and avoid beating extra air into the batter.
05 - Pour the filling over the crust and smooth the top. Place the springform pan in a roasting pan, add hot water halfway up the sides, and bake for 55-65 minutes, until the edges are set and the center jiggles slightly.
06 - Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove from the water bath, cool to room temperature, then refrigerate for at least 6 hours or overnight.
07 - Arrange sliced peaches and berries over the chilled cheesecake. Warm the preserves with lemon juice or water until loose, then brush a thin layer over the fruit.
08 - Release the springform ring. Slice with a hot, clean knife, wiping between cuts for neat pieces.

# Good to know:

01 - Chill at least 6 hours before topping and slicing.
02 - Best topped within a few hours of serving.
03 - Freeze the plain cheesecake without the fresh fruit topping.

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