This Summer Berry and Peach Cheesecake is a lovely treat that combines creamy cheesecake with fresh berries and sweet peaches. It’s colorful, delicious, and perfect for hot days!
I love how the fruity toppings make this cheesecake feel like a summer party on a plate. Serve it at gatherings, and watch it disappear faster than you can say “cheesecake!” 🍑🍓
Key Ingredients & Substitutions
Graham cracker crumbs: They give a lovely base to the cheesecake. If you can’t find them, digestive biscuits or even crushed Oreos work well for a fun twist!
Cream cheese: Essential for that creamy texture, but if you’re looking for a lighter option, low-fat cream cheese or mascarpone can serve as good substitutes.
Sour cream: This adds a nice tanginess. You could swap it out for plain Greek yogurt if you’re aiming for a healthier option.
Fresh fruit: Use whatever berries are in season! If fresh fruit isn’t available, frozen berries can be a great stand-in, just let them thaw and drain excess water.
How Do I Prevent My Cheesecake from Cracking?
Cracking is a common issue with cheesecakes, but you can easily avoid it! Start by cooling the cheesecake gently after baking.
- After baking, turn off the oven and crack the door slightly to let heat escape. This gradual cooling helps reduce the risk of cracking.
- Don’t overbeat the filling. Mixing too much can incorporate air, leading to cracks.
- Ensure your cheesecake is fully set, but remember it’s okay if the center has a slight jiggle; it will firm up in the fridge.
With these tips, you’ll have a perfectly smooth cheesecake to showcase those beautiful summer fruits!
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled and thinly sliced
- 2 tablespoons apricot jam (optional, for glaze)
How Much Time Will You Need?
This Summer Berry and Peach Cheesecake will take about 20 minutes to prepare, plus 1 hour for baking and at least 4 hours to chill in the refrigerator. Allowing it to rest overnight is best for the flavors to meld and for a firmer texture. Total time, including chilling, is about 5-6 hours or longer if you choose to prep the day before.
Step-by-Step Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake in the oven for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Make the filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar and vanilla extract, continuing to beat until completely combined. Add the eggs one at a time, mixing just until incorporated after each addition. Finally, mix in the sour cream and heavy cream until the entire filling is smooth and velvety.
3. Bake the cheesecake:
Pour the silky filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet (to catch any drips) and bake it in the preheated oven for about 50-60 minutes. The edges should be set while the center remains slightly jiggly. After baking, turn off the oven, crack the oven door open, and let the cheesecake cool in there for an hour to help prevent cracking.
4. Chill:
After cooling, carefully take the cheesecake out of the oven and refrigerate it for at least 4 hours or preferably overnight until it’s fully set. The cooling process is key to achieving the perfect texture!
5. Prepare the topping:
Once the cheesecake has chilled and set properly, take it out of the fridge. Arrange the fresh strawberries, blueberries, raspberries, and sliced peaches evenly over the top of the cheesecake. Be as artistic as you like here; it’s all about presentation!
6. Optional glaze:
If you’d like to add a lovely glaze, warm the apricot jam in a small saucepan over low heat until it’s melted. Using a pastry brush, gently brush the warm jam over the fruit for a shiny finish and to help keep the fruit fresh.
7. Serve:
Carefully remove the cheesecake from the springform pan, slice it into wedges, and serve chilled. Enjoy your refreshing Summer Berry and Peach Cheesecake—it’s a perfect dessert for summer gatherings!
This recipe combines a creamy cheesecake base with the vibrant flavors of summer fruit for a delightful and colorful dessert. Enjoy every bite!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! Feel free to use any seasonal fruits you love, such as cherries, blackberries, or even tropical fruits like mango. Just make sure to prepare the fruit by washing and slicing them appropriately!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To prevent the crust from getting soggy, avoid covering it tightly. Just make sure to keep it well-sealed to avoid any off-flavors.
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! Just slice it first, then wrap each piece tightly in plastic wrap followed by aluminum foil. It will stay fresh in the freezer for up to 2 months. To enjoy, let it thaw in the fridge overnight before serving.
Is There a Dairy-Free Option for This Recipe?
Sure! You can substitute cream cheese with a dairy-free cream cheese alternative and use coconut cream in place of sour cream and heavy cream. Just check the labels to ensure all other ingredients are dairy-free!
