This Summer Berry and Peach Cheesecake is a fruity delight! With creamy cheesecake, sweet peaches, and vibrant berries, it’s perfect for warm days.
Who can resist that colorful topping? Every bite feels like a taste of summer! I love serving it chilled for a refreshing treat. Just grab a slice, and enjoy! 🍑🍓
Key Ingredients & Substitutions
Graham Crackers: These make a great crust! If you don’t have graham crackers, you can use digestive biscuits or even crushed vanilla wafers for a slightly different flavor.
Cream Cheese: Look for full-fat cream cheese for a rich texture. If you want a lighter version, Neufchâtel cheese is a good, lower-fat alternative.
Sugar: Granulated sugar is perfect here, but you could try using honey or maple syrup if you’re aiming for a natural sweetener. Keep in mind this might affect the texture.
Fruit: Use any mix of seasonal fruits! If peaches aren’t available, consider plums or even nectarines. Frozen fruit can substitute fresh but should be thawed and drained first.
How Can I Ensure My Cheesecake Has the Perfect Texture?
Getting cheesecake right can be tricky. Here are some tips to help get that smooth and creamy texture:
- Make sure your cream cheese is softened for easy mixing. Leaving it out at room temperature for about an hour usually works well.
- When adding eggs, mix only until just incorporated. Overbeating can introduce air, leading to cracks while baking.
- Let the cheesecake cool in the oven with the heat off. This gradual cooling helps prevent sudden temperature changes that can cause cracks.
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 oz (680g) 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, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 large ripe peach, peeled and thinly sliced
- 2 tablespoons apricot jam (optional, for glaze)
How Much Time Will You Need?
This recipe requires about 20 minutes of preparation time, plus 50–60 minutes of baking time. Don’t forget to allow for at least 4 hours of chilling time after baking, or overnight for the best results. So, overall, set aside a good part of your day for this delicious treat!
Step-by-Step Instructions:
1. Prepare the Pan:
First, preheat your oven to 325°F (160°C). Take a 9-inch springform pan, grease it well, and line the bottom with parchment paper. This will help your cheesecake come out easily after baking!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is evenly moistened. Now, press this mixture firmly into the bottom of your prepared pan to create a solid crust. Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
3. Prepare the Cheesecake Filling:
In a larger mixing bowl, beat the softened cream cheese with a mixer until it’s smooth and creamy. Add in the granulated sugar and vanilla extract; mix until combined. Then, add the eggs one by one, making sure to beat well after each addition. Finally, mix in the sour cream and heavy cream until the mixture is smooth and silky.
4. Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust in your springform pan. Smooth the top with a spatula for an even finish. Bake in the oven for about 50 to 60 minutes. You want the edges to be set, but the center should still have a slight jiggle when you gently shake the pan.
5. Cool and Chill:
Once baked, turn off the oven and slightly crack the door open. Let the cheesecake cool inside for about 1 hour. This gradual cooling helps prevent cracks. After an hour, transfer the cheesecake to the fridge and chill it for at least 4 hours, or overnight for the best results.
6. Add the Fruit Topping:
When you’re ready to serve, arrange the sliced peaches, strawberries, blueberries, and raspberries beautifully on top of the cheesecake. For a shiny glaze, you can gently warm the apricot jam with a little water and brush it over the fruit for a lovely finish.
7. Serve and Enjoy:
Slice your cheesecake, serve it chilled, and enjoy every delicious bite of your fresh Summer Berry and Peach Cheesecake! It’s a perfect dessert for any summer gathering!
Can I Use a Different Type of Crust?
Absolutely! If you don’t have graham crackers, you can substitute with crushed digestive biscuits or Oreo cookies for a chocolatey twist. Just make sure to adjust the sugar if your alternative is sweeter.
How Do I Prevent My Cheesecake from Cracking?
To help prevent cracking, make sure to mix the ingredients just until combined. Overmixing introduces air, which can cause cracks. Also, cooling the cheesecake gradually with the oven door ajar can help minimize temperature shocks that lead to cracks.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake can be made up to 2 days in advance. Just make sure to store it covered in the fridge to maintain freshness. Add the fruit topping just before serving for the best presentation.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 3 days. If you want to freeze it, wrap individual slices in plastic wrap and then foil to keep them well-protected. Thaw in the refrigerator when you’re ready to enjoy again!
