Summer Berries and Peach Cheesecake
Print RecipeIngredients
For the Crust:
- 1 ½ cups graham cracker crumbs or 22 whole biscuits, broken down
- ¼ cup unsalted butter melted
- 2 tablespoons white sugar
For the Filling:
- 3 packages 8 oz each original cream cheese (not spreadable)
- ¾ cup white sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 1 cup full fat sour cream
For the Topping:
- 1 small jar of fruit jam or jelly I used grape jelly
- 4 cups fresh mixed berries washed and dried
Instructions
For the Crust:
- Preheat oven to 350°F
- Cut circles of parchment paper to fit the bottom of your pan(s). Spray pans with non-stick cooking spray and place parchment in bottom
- Mix graham crumbs with sugar, then add melted butter and combine
- Press mixture firmly into parchment-lined cake pans using a flat-bottomed glass
- Bake crust at 350°F for 10 minutes, then let cool
For the Filling:
- Reduce oven temperature to 250°F
- Beat room temperature cream cheese and sugar until smooth
- Add eggs one at a time, mixing well between each
- Mix in vanilla, salt and sour cream until smooth
- Pour into prepared pans with pre-baked crust
- Place in water bath (hot water halfway up sides)
- Bake until mostly set with small jiggly center (1 hour 30 minutes for two 6" pans or up to 2 hours for one 9" pan)
- Remove from water bath and cool to room temperature
- Cover with plastic wrap and refrigerate overnight
- Run a knife around edges to loosen, then submerge bottom in hot water before flipping out
For the Topping:
- Warm jam in a small saucepan and pour over cheesecake
- Cut up any berries that are too large
- Arrange fresh berries on top