Description
This Savory Summer Berry and Peach Cheesecake perfectly balances a creamy, tangy cheesecake base with fresh summer fruits and a hint of savory spice, offering a refreshing twist on a classic dessert. Featuring a buttery pecan and graham cracker crust, this cheesecake is baked to perfection and topped with a vibrant mixture of peaches and mixed berries tossed in honey and lemon juice for a delightful finish.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup finely chopped toasted pecans
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
Filling
- 24 oz cream cheese (softened)
- 1/2 cup sour cream
- 3 large eggs
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp fresh thyme leaves (optional)
Topping
- 1 cup sliced fresh peaches
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- 1 tbsp lemon juice
- 1 tbsp honey (for topping)
- 1 pinch salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, chopped toasted pecans, granulated sugar, and melted unsalted butter. Mix well until the mixture is evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and allow it to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy. Add the sour cream, honey, vanilla extract, salt, black pepper, and fresh thyme leaves if using. Mix all ingredients until fully combined. Add the eggs one at a time, blending just until each is incorporated to avoid overmixing.
- Assemble and bake: Pour the cream cheese filling over the cooled crust and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until the center is slightly jiggly but the edges are set. After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
- Chill the cheesecake: After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours or preferably overnight to allow it to firm up and develop flavors fully.
- Prepare and add the topping: Just before serving, toss the sliced fresh peaches and mixed berries with lemon juice, honey, and a pinch of salt to enhance their natural flavors. Spoon this fresh fruit mixture evenly over the chilled cheesecake and serve immediately.
Notes
- For a stronger savory element, try sprinkling crumbled goat cheese or drizzling a few drops of balsamic glaze over the cheesecake before serving.
- This cheesecake tastes best when chilled but can be brought to room temperature for a softer, creamier texture.
- Use fresh, ripe summer peaches and berries for the best flavor contrast with the savory cheesecake base.
