This Summer Berry and Peach Cheesecake is a fruity dream! With fresh berries and juicy peaches, it’s creamy and smooth, making it the perfect dessert for warm days.
You can’t beat the taste of summer in every bite! I love serving this cheesecake chilled on hot afternoons. It never lasts long at our get-togethers, and trust me, you’ll be the star of the show! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give your crust a nice crunch and flavor! If you’re out of graham crackers, use digestive biscuits or even crushed vanilla wafers for a change.
Cream Cheese: For the best creaminess, use full-fat cream cheese. Low-fat options can work but may not give the same rich taste. If you’re looking for a dairy-free option, try using a vegan cream cheese alternative.
Sour Cream: This adds a pleasant tanginess to the cheesecake. You can substitute Greek yogurt for a similar flavor and texture, or use a dairy-free yogurt if needed.
Fresh Fruits: I love using seasonal fruits like strawberries and peaches for this cheesecake. If certain fruits aren’t available, feel free to swap in other favorites like blackberries, cherries, or even canned peaches (make sure to drain them well!).
How Do I Prevent Cracks in My Cheesecake?
Cracking can be a big worry when making cheesecakes. Here are a few helpful tips to keep your cheesecake smooth:
- Ensure all ingredients are at room temperature before mixing—this helps achieve a smooth batter.
- Don’t overmix the batter, as this can incorporate too much air, leading to cracks while baking.
- Let the cheesecake cool slowly by cracking the oven door afterward. This gradual cooling helps prevent sudden temperature changes that can cause cracks.
With these tips, you should have a flawless cheesecake ready to impress!
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full crackers)
- 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
For The Fruit Topping:
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled and sliced
- 2 tablespoons apricot jam (optional, for glaze)
How Much Time Will You Need?
This delightful cheesecake requires about 30 minutes of prep time, 1 hour of baking, plus an additional 4 hours to chill in the refrigerator. For the best flavor and texture, I recommend letting it chill overnight!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until everything is well combined and the mixture looks like wet sand. Next, firmly press this mixture into the bottom of a 9-inch springform pan, making sure it’s even. Bake the crust for about 8-10 minutes until it’s lightly golden, then take it out and let it cool while you move on to the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, add the softened cream cheese. Using a hand mixer or a stand mixer, beat until it becomes smooth and creamy. Gradually add the sugar and vanilla extract, mixing until everything is fully combined. Now, add the eggs, one at a time, beating well after each one. Finally, stir in the sour cream until the batter is nice and smooth.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan. Bake it in the oven for 50-60 minutes. The edges should be set, but the center will still have a slight jiggle when you gently shake the pan. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour to help prevent cracking.
4. Chill and Prepare the Fruit Topping:
After the cheesecake has cooled, remove it from the oven and refrigerate it for at least 4 hours, or preferably overnight. When you’re ready to serve, take the full set cheesecake and arrange the sliced peaches, strawberries, blueberries, and raspberries beautifully on top of it.
5. Add the Glaze (Optional):
If you’re feeling fancy, warm the apricot jam in a small microwave-safe bowl until it’s liquidy. Use a pastry brush to gently coat the fruit with the warm jam for a lovely shine. This optional glaze adds that extra touch to make your cheesecake look even more delicious!
6. Serve and Enjoy!
Carefully release the cheesecake from the springform pan. Slice it up, and serve chilled. Enjoy every bite of your fresh and fruity Summer Berry and Peach Cheesecake—it’s sure to impress your family and friends!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen fruit for the topping! Just make sure to thaw and drain the fruit well to avoid excess moisture on the cheesecake. Fresh fruit usually offers a firmer texture and brighter flavor, but frozen is a great option for convenience.
How Long Will Leftovers Last?
Leftover cheesecake can be stored in the refrigerator for up to 3 days. Make sure it’s covered tightly with plastic wrap or stored in an airtight container to keep it fresh.
Can I Substitute the Sour Cream?
Absolutely! You can substitute sour cream with Greek yogurt for a similar flavor and creaminess. For a dairy-free option, use a dairy-free yogurt that has a thick consistency.
How Can I Prevent Cracking in My Cheesecake?
To minimize cracks, ensure that your cream cheese is softened to room temperature before mixing. Also, avoid overmixing and let the cheesecake cool slowly in the oven after baking to prevent sudden temperature changes that can cause cracking.
