This Summer Berry and Peach Cheesecake is a fruity delight! Creamy cheesecake meets sweet peaches and a mix of fresh berries, making it the perfect summer treat.
I love how colorful and tasty this cheesecake is! It’s a great way to impress family and friends—and let’s be real, it tastes like a summer party on a plate! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a classic base for the cheesecake. If you don’t have them, you can substitute with crushed digestive biscuits or even crunchy granola for a different texture.
Cream Cheese: This is essential for the creamy filling. If you’re looking for a lighter option, Neufchâtel cheese works well or you could try vegan cream cheese for a dairy-free alternative.
Sour Cream: It adds tanginess and helps with the creaminess of the filling. Greek yogurt can replace sour cream for a healthier twist, just keep an eye on the thickness.
Fresh Berries: Any fresh fruit will work, but I love using mixed berries for their color and sweetness. If fresh isn’t available, frozen berries can be used, just thaw and drain before using.
Peaches: Fresh ripe peaches are best for flavor. If out of season, canned peaches can be used, but try to find ones in juice, not syrup, for a lighter taste.
How Do You Achieve a Creamy Cheesecake Without Cracks?
The key to a smooth and creamy cheesecake that bakes evenly is to pay attention to the baking process. Here’s how to do it right:
- First, make sure all your dairy ingredients are at room temperature. This helps them mix together better, reducing the risk of lumps.
- When adding eggs, do so one at a time. Beat gently after each addition. Overmixing can incorporate too much air, leading to cracks when baking.
- Baking at a lower temperature is crucial; don’t rush it at higher heat. Keep an eye on the edges—it’s okay if the center jiggles slightly when you take it out.
- Let the cheesecake cool gradually by turning off the oven and cracking the door. This helps avoid sudden temperature changes that cause cracking.
Chill your cheesecake thoroughly in the fridge after baking. This not only improves the flavor but also helps set the structure. Happy baking!
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 Fruit Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 large ripe peaches, peeled and sliced
- 2 tablespoons apricot jam (optional, for glaze)
How Much Time Will You Need?
You’ll spend about 20 minutes prepping the cheesecake and around 55-65 minutes baking. Plus, it needs to cool for about an hour in the oven, and at least 4 hours in the fridge to set. Altogether, plan for about 6 hours, including chilling time!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan lightly. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the pan to create a solid crust. Set it aside while you work on the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar and vanilla extract, continuing to beat until everything is well incorporated. Then, add the eggs one at a time—mix gently on low speed after each addition until just combined. Finally, mix in the sour cream and heavy cream until you achieve a smooth filling.
3. Bake the Cheesecake:
Pour the cheesecake filling over the prepared crust in the pan. Carefully place the cheesecake in the oven and bake for about 55 to 65 minutes. You want the edges to be set and the center to be slightly jiggly.
4. Cool and Chill:
After baking, turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour. This gradual cooling helps prevent cracking. Once it’s cool, remove it from the oven and let it sit at room temperature until it’s completely cool. Then, refrigerate the cheesecake for a minimum of 4 hours, or overnight if possible, to let it set firmly.
5. Prepare the Fruit Topping:
When you’re ready to serve, arrange the sliced peaches and fresh berries evenly on top of the chilled cheesecake. If you like, warm the apricot jam slightly until it’s pourable, then brush it over the fruit for a lovely glaze.
6. Serve and Enjoy:
Carefully release the cheesecake from the springform pan. Slice it up, serve it chilled, and enjoy your delightful Summer Berry and Peach Cheesecake! Perfect for any summer gathering or celebration!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruits for Topping?
Absolutely! While strawberries, blueberries, raspberries, and peaches are delicious, you can mix and match with your favorite fruits. Try using blackberries, kiwi, or even tropical fruits like mangoes for a twist!
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also cover it tightly with plastic wrap. For longer storage, consider freezing individual slices for up to 2 months; just let them thaw in the fridge overnight before serving.
Can I Make This Cheesecake in Advance?
Yes! This cheesecake is a great make-ahead dessert. You can prepare it up to 2 days in advance. Just keep it tightly covered in the refrigerator until you’re ready to serve it. The flavors will meld nicely as it sits!
Why Is My Cheesecake Cracked on Top?
Cracking can happen for a few reasons, like overmixing the batter or sudden temperature changes. To reduce the risk, mix your ingredients on low speed and let it cool gradually in the oven. Enjoying a beautiful topping of fresh fruit will help disguise any cracks, too!
