This creamy cheesecake is a burst of summer with fresh berries and sweet peaches. It’s perfect for warm days when you want a refreshing dessert that looks as good as it tastes!
My favorite part? Those juicy fruits on top! They make the cheesecake feel special and colorful. Plus, it’s so easy to make that you might just want it every weekend! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a classic cheesecake crust. If you don’t have them, try digestive biscuits or crushed vanilla wafers. They will bring a similar texture and sweetness!
Cream Cheese: Use full-fat cream cheese for a rich and creamy texture. If you’re looking for a lighter option, consider Neufchâtel cheese; it has less fat but similar flavor.
Sour Cream: This adds a delicious creaminess and slight tang. Greek yogurt can be used as a substitute for a healthier option, keeping it creamy without sacrificing taste.
Fresh Fruits: This recipe shines with berries and peaches, but feel free to swap them out for other seasonal fruits like cherries or nectarines. Just make sure they are fresh for best flavor!
How Do You Ensure Your Cheesecake Doesn’t Crack?
A common issue with cheesecakes is cracking on the surface. Here are a few tips:
- Beat the filling just until smooth. Overmixing introduces too much air, leading to cracks.
- Bake at a low temperature and turn off the oven when done. Let it cool slowly in the oven with the door ajar to help it set evenly.
- Chill the cheesecake thoroughly before cutting; sudden temperature changes can also cause cracks.
With these tips in mind, you’ll have a delicious and beautiful cheesecake every time!
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp 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, thinly sliced
- 1-2 tbsp apricot jam (for glaze, optional)
How Much Time Will You Need?
This delightful cheesecake takes about 25 minutes to prepare and approximately 1 hour to bake. After baking, allow it to cool and refrigerate for at least 4 hours (or overnight) for the best flavor and texture. In total, you can expect about 5 hours and 30 minutes from start to finish, mostly waiting time while it chills!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray. In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter until everything is well combined. Press this mixture firmly and evenly into the bottom of your pan to form a nice crust. Set it aside while you prepare the filling.
2. Making the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar and vanilla extract, mixing well. Now, add the eggs one at a time, making sure to beat just until combined after each addition. It’s important not to overmix here! Then, gently fold in the sour cream and heavy cream until everything is mixed together smoothly.
3. Baking the Cheesecake:
Pour the cheesecake batter over the prepared crust in the springform pan. Now it’s time to bake! Place the cheesecake in the preheated oven and bake for 55-65 minutes. The center should be set but still slightly jiggly. When it’s done, turn off the oven, crack the door open slightly, and let the cheesecake sit in there for 1 hour to cool gradually. This helps prevent cracks from forming on the surface.
4. Chilling and Topping the Cheesecake:
After the hour in the oven, take the cheesecake out and let it cool to room temperature. Then, cover it and place it in the fridge for at least 4 hours or overnight to firm up. Once it’s chilled, prepare your fruit topping by artfully arranging the sliced peaches and fresh berries on top of the cheesecake.
5. Adding the Finishing Touch:
If you’d like a shiny glaze on your fruit, gently warm the apricot jam in a small saucepan or microwave and brush it over the fruit. This adds a lovely finish! Now, slice the cheesecake, serve it chilled, and enjoy the freshness of summer in every bite!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, you can use crushed cookies like Oreos or chocolate wafer cookies for a unique flavor. Alternatively, a cookie crust made from your favorite biscuit works well, too!
How Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then foil for up to 2 months. Just thaw in the refrigerator before serving!
What Other Fruits Can I Use for the Topping?
Feel free to customize your fruit topping! Other delicious options are cherries, blackberries, or even kiwi. Just make sure they are fresh and properly washed for the best flavor and presentation.
Can I Make This Cheesecake Gluten-Free?
Yes! To make a gluten-free cheesecake, simply use gluten-free graham cracker crumbs or a gluten-free cookie of your choice for the crust. The rest of the ingredients in the recipe are naturally gluten-free!
