This Summer Berry and Peach Cheesecake is a treat for both the eyes and the taste buds! With fresh berries and juicy peaches, it’s like a slice of summer on your plate.
The creamy filling pairs perfectly with a crunchy crust, making each bite a delightful mix of flavors. I love serving it cold on hot days—it’s like a mini vacation in your mouth! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the classic cheesecake crust. If you want a gluten-free option, try almond flour or gluten-free cookie crumbs instead, which work surprisingly well!
Cream Cheese: Full-fat cream cheese gives the best texture and flavor. If you prefer a lower-fat option, you can use reduced-fat cream cheese, but the cheesecake might be less creamy.
Sour Cream: This adds moisture and tang. You can substitute with plain Greek yogurt for a healthier choice, which will taste similarly delicious.
Fresh Summer Berries: Use any combination you like! If fresh fruit isn’t available, frozen berries can work; just thaw and drain excess moisture before using.
Peaches: Fresh peaches are ideal. If out of season, canned peaches (drained) can also be used for convenience. I sometimes use ripe mango for a fun twist!
How Do I Prevent My Cheesecake from Cracking?
Cracking is common when baking cheesecakes, but you can avoid it with a few simple tips:
- Slowly mix ingredients on low speed to prevent incorporating too much air.
- Let the cheesecake cool gradually by leaving it in the oven after baking with the door ajar. This helps prevent sudden temperature changes.
- Use a water bath while baking (placing the springform pan in a larger pan filled with water) to keep the moisture level high.
With these tips, you’ll end up with a beautiful, creamy cheesecake! Enjoy the process—it’s worth it in the end.
How to Make a Delicious 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 Fruit Topping:
- 1 cup fresh summer berries (like strawberries, blueberries, raspberries, or blackberries)
- 2 peaches, thinly sliced
- 2 tbsp apricot jam (optional for glaze)
How Much Time Will You Need?
This lovely cheesecake takes about 20 minutes to prep and 50-60 minutes to bake. After baking, it’s best to chill in the fridge for at least 4 hours (or overnight) to set properly. So, plan for about 5 hours total to enjoy this sweet treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). Grab a 9-inch springform pan and grease it lightly to keep your cheesecake from sticking.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until it looks like wet sand. Press this mixture evenly into the bottom of your springform pan to form a nice crust. Bake it in the oven for about 10 minutes, then let it cool while you prepare the filling.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s super smooth and creamy. Add the sugar gradually while continuing to mix until everything is well blended. Stir in the vanilla extract.
4. Incorporate the Eggs:
Add the eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to over-mix—that’s the secret to a smooth cheesecake!
5. Add the Cream:
Now it’s time to mix in the sour cream and heavy cream until everything is perfectly smooth. This will make your cheesecake delightful and creamy.
6. Pour and Smooth the Filling:
Pour your cream cheese filling over the cooled crust. Use a spatula to spread it evenly on top. It’s looking good already!
7. Baking Time:
Carefully place the cheesecake in the preheated oven and bake for about 50 to 60 minutes. You’ll know it’s done when the edges are set, but the center is still slightly wobbly—that’s perfect!
8. Prevent Cracking:
Once baked, turn off the oven but leave the cheesecake inside with the door slightly ajar for about 1 hour. This slow cooling helps prevent cracks in your cheesecake.
9. Chill:
After the hour, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours, or overnight if you can wait!
10. Add the Toppings:
When you’re ready to serve, arrange the sliced peaches and fresh summer berries beautifully on top of the cheesecake.
11. Glaze it Up (Optional):
If you want a shiny finish, gently warm the apricot jam and brush it over the fruit topping for a lovely glaze.
12. Serve and Enjoy!
Slice, serve chilled, and enjoy this refreshing Summer Berry and Peach Cheesecake with family and friends! Each bite is a burst of summer flavors!
Frequently Asked Questions (FAQ)
Can I Use Different Fruits for the Topping?
Absolutely! Feel free to mix it up with your favorite fruits. Other delicious options include sliced plums, cherries, or even kiwi. Just make sure they’re ripe and fresh for the best flavor!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you’d like to enjoy it later, you can freeze slices (wrapped tightly) for up to 3 months. Just thaw in the fridge before serving!
Can I Use Low-Fat Cream Cheese?
Yes! You can use low-fat cream cheese instead of regular, but be aware that the texture might be slightly different—less creamy and rich. It will still taste great!
What if My Cheesecake Cracks While Baking?
Don’t worry too much! If cracks occur, simply cover them with the fruit topping, and no one will notice. To prevent cracks in the future, remember to mix ingredients on low speed and let the cheesecake cool slowly in the oven.
