This Fresh Summer Berry and Peach Cheesecake is a bright, fruity delight! With creamy cheesecake and a crunchy crust, it’s perfect for warm days and gatherings.
Every bite feels like summer, thanks to the juicy berries and sweet peaches. I love serving it chilled! It’s a sure hit that makes everyone smile, even after a big meal.
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the base for your cheesecake crust. If you’re looking for something different, you can use digestive biscuits or even crushed Oreos for a twist!
Cream Cheese: Cream cheese gives the cheesecake its creamy texture. For a lighter option, you can substitute half with Neufchâtel cheese or Greek yogurt, but this will change the flavor a bit.
Sour Cream: Sour cream adds tanginess and a smooth texture. Plain yogurt is a great substitute if you want a healthier option. You can also skip it entirely for a denser cheesecake.
Fresh Berries: While blueberries and strawberries are classic, feel free to switch with raspberries or blackberries depending on what you have. Just be sure to wash and dry them well!
How Do You Get a Smooth Cheesecake Without Cracks?
Preventing cracks is key for a perfect cheesecake! Here are some tips to achieve a creamy, crack-free surface:
- Don’t overmix the batter, especially after adding eggs. This adds too much air, which leads to cracks.
- Bake at a lower temperature (325°F) to avoid overcooking. A gentle bake helps it set more evenly.
- After baking, cool the cheesecake gradually by leaving it in the oven with the door ajar. This helps avoid shock from temperature changes.
- Chill for a good amount of time. Overnight chilling is best for flavor and texture.
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Fruit Topping:
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and halved
- 1 large ripe peach, peeled and sliced thin
- 2 tablespoons apricot jam or honey (optional, for glaze)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, plus an hour for baking, and at least 4 hours for chilling in the refrigerator. For the best results, it’s recommended to chill overnight. Get ready to enjoy a deliciously refreshing cheesecake!
Step-by-Step Instructions:
1. Preparing the Oven and Springform Pan:
Preheat your oven to 325°F (163°C). Take a 9-inch springform pan and lightly grease it to prevent sticking. This will make it easier to remove your cheesecake later!
2. Making the Crust:
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir everything together until the mixture is well blended and looks like wet sand. Press this mixture firmly into the bottom of your springform pan to create a solid crust. Set it aside while you make the filling.
3. Preparing the Cream Cheese Filling:
In a large bowl, beat the softened cream cheese using an electric mixer until it’s nice and smooth. Gradually add the sugar and continue to beat until it’s fluffy. Then, add in the vanilla extract. One by one, add the eggs, beating just until mixed each time—don’t overdo it! Finally, mix in the sour cream and heavy cream until everything is smooth and well combined.
4. Baking the Cheesecake:
Pour the creamy cheesecake batter over the prepared crust in the springform pan. Use a spatula to smooth the top. Bake in the preheated oven for about 50-60 minutes, or until the center is slightly jiggly but mostly set.
5. Cooling the Cheesecake:
Once done baking, turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour. This helps prevent cracking. After an hour, take it out and refrigerate for at least 4 hours, but overnight is best for perfect results.
6. Adding the Fruit Topping:
When you’re ready to serve, take the cheesecake from the fridge and artfully arrange the fresh blueberries, halved strawberries, and peach slices on top. If you want a glaze, gently warm the apricot jam or honey and brush it over the fruit to give it a beautiful shine!
7. Serving the Cheesecake:
Carefully release the springform pan, and slice the cheesecake with a hot, dry knife for nice clean cuts. Serve chilled and enjoy your delightful Fresh Summer Berry and Peach Cheesecake!
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen fruit, but it’s best to thaw and drain it first to avoid excess moisture on the cheesecake. Fresh fruit offers a crisper texture and a brighter flavor, but frozen can work in a pinch!
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt makes a fantastic substitute! It will give you a similar tangy flavor and creamy texture. You can also use buttermilk, but that may change the consistency slightly.
How Do I Store Leftover Cheesecake?
Any leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. Make sure to cover it well to prevent it from absorbing odors from other foods in the fridge.
Can I Make This Cheesecake Gluten-Free?
Absolutely! Simply use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust. The rest of the ingredients are typically gluten-free, but always check the labels to be sure!
