No-Bake Summer Berry Peach (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
¼ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ Cheesecake Filling
04 -
24 oz cream cheese, softened (3 packages)
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
½ teaspoon almond extract (optional)
09 -
½ cup sour cream
10 -
½ cup heavy cream
→ Topping
11 -
1 ½ cups fresh peaches, sliced
12 -
1 cup fresh strawberries, halved
13 -
½ cup fresh raspberries
14 -
½ cup fresh blueberries
15 -
¼ cup apricot preserves or peach jam
16 -
1 tablespoon lemon juice
# Instructions:
01 -
Preheat oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool while you prepare the filling.
02 -
In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy (2-3 minutes). Add eggs, one at a time, mixing on low speed until just incorporated. Mix in vanilla extract, almond extract, sour cream, and heavy cream. Stir until smooth, but do not overmix. Pour the batter over the cooled crust and smooth the top.
03 -
Wrap the bottom of the springform pan with foil and place it in a larger pan filled with hot water. Bake for 50-60 minutes, until the center is slightly jiggly but set. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4-6 hours, preferably overnight.
04 -
In a small saucepan, heat apricot preserves and lemon juice over low heat until melted. Let cool slightly. Arrange peaches, strawberries, raspberries, and blueberries on top of the cheesecake. Brush the fruit with the apricot glaze to give it a glossy finish.
05 -
Remove cheesecake from the springform pan and slice. Serve chilled.