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Cheesecake has a rich and varied history that dates back to ancient Greece, where it was considered a delicacy for athletes competing in the first Olympic Games. The Romans later adapted this dessert, leading to various regional variations throughout Europe. In the United States, cheesecake has transformed into a beloved classic, with countless iterations that highlight different flavors and textures.

Summer Berry and Peach Cheesecake Recipe

Indulge in the flavors of summer with this delightful Summer Berry and Peach Cheesecake! This easy-to-follow recipe features a buttery graham cracker crust, a creamy cheesecake filling packed with fresh peaches and mixed berries, and a luscious berry topping. Perfect for picnics or dessert gatherings, this cheesecake is not only a treat for the taste buds but also a feast for the eyes. Enjoy each delicious slice chilled for the best experience!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

¼ teaspoon salt

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup sour cream

¾ cup sugar

2 teaspoons vanilla extract

3 large eggs

1 cup fresh peaches, finely chopped

1 cup mixed berries (strawberries, blueberries, raspberries)

For the Berry Topping:

1 cup mixed berries (whole, for topping)

¼ cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

2 tablespoons water

Instructions
 

Prepare the Crust:

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

      - In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

        Make the Cheesecake Filling:

          - In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sour cream, sugar, and vanilla extract, mixing well until fully blended.

            - Add the eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.

              - Gently fold in the chopped peaches and mixed berries into the cheesecake batter.

                Bake the Cheesecake:

                  - Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula.

                    - Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 1 hour.

                      Prepare the Berry Topping:

                        - In a small saucepan over medium heat, combine the whole berries, sugar, lemon juice, cornstarch, and water. Cook until the mixture begins to bubble and thicken, stirring occasionally for about 5 minutes.

                          - Remove from heat and let cool slightly.

                            Serve:

                              - Once the cheesecake has cooled completely at room temperature, refrigerate for at least 4 hours, or overnight.

                                - Before serving, top the cheesecake with the berry mixture and let it sit for a few minutes to allow the flavors to meld.

                                  Prep Time: 20 minutes | Total Time: 6 hours | Servings: 10-12 slices