This Summer Berry and Peach Cheesecake is a slice of sunshine on a plate! With fresh berries and sweet peaches, it’s creamy, fruity, and oh-so-refreshing.
I love how easy it is to whip up, and the vibrant colors make it look like a work of art! Perfect for summer gatherings or just satisfying that sweet tooth on a warm day.
Key Ingredients & Substitutions
Graham cracker crumbs: This crust is classic! If you don’t have graham crackers, you can use crushed Oreos or vanilla wafers for a different flavor. Just adjust sugar if you use sweet cookies.
Cream cheese: Make sure it’s softened for easy mixing. If you’re looking for a lighter option, you can blend half cream cheese with Greek yogurt. Just note it might be tangier.
Sour cream: For creaminess, you can substitute with full-fat yogurt. It adds a nice texture too.
Fresh peaches: If peaches aren’t in season, canned peaches work well! Just make sure to drain them well to avoid extra moisture.
Mixed berries: Feel free to use whatever’s available! Frozen berries are also an option; just thaw and drain excess liquid before using.
How Do I Avoid Cracks in My Cheesecake?
Preventing cracks in your cheesecake can be easy with a few simple steps! First, mix your filling gently and avoid vigorous beating, especially after adding eggs. Overmixing can incorporate too much air.
- Ensure your cream cheese is at room temperature to blend smoothly.
- Bake at a lower temperature (325°F) and check for doneness; it should be slightly jiggly.
- Let the cheesecake cool gradually by leaving it in the oven with the door slightly open for an hour; this helps avoid rapid temperature changes.
Lastly, chilling it overnight allows flavors to deepen and helps maintain its shape when sliced.
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 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
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the fruit topping:
- 1 cup fresh peach slices (about 1 large peach)
- 1 cup mixed summer berries (such as blueberries, raspberries, strawberries)
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
- 1 tbsp cornstarch (optional, for thickening the topping)
How Much Time Will You Need?
This delicious cheesecake will take about 20 minutes of prep time and 50-60 minutes to bake. After that, you’ll need to let it cool for an hour in the oven and refrigerate it for at least 4 hours or overnight. Perfect for planning a tasty dessert ahead of time!
Step-by-Step Instructions:
1. Get the Oven Ready:
Preheat your oven to 325°F (163°C). While the oven heats, grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
2. Make the Pie Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated. Press this mixture firmly into the bottom of your springform pan to create an even crust. Set this aside for now.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with a mixer on medium speed until smooth and creamy, which should take about 2-3 minutes. Gradually add in the sugar and continue to beat until everything is well blended.
4. Mix in the Eggs and Cream:
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Now stir in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and creamy.
5. Bake the Cheesecake:
Pour the cheesecake filling over the prepared crust, ensuring the top is smooth. Place it in the preheated oven and bake for about 50-60 minutes. The center should be almost set but still slightly jiggly when you remove it.
6. Cool it Down:
Turn off the oven and slightly crack the oven door. Let the cheesecake cool inside for an hour. This helps avoid any cracks from temperature changes.
7. Chill the Cheesecake:
After cooling, take the cheesecake out of the oven and refrigerate it for at least 4 hours or overnight to help it set properly.
8. Make the Fruit Topping:
While the cheesecake is chilling, prepare the fruit topping. In a bowl, toss the peach slices and mixed berries with sugar and lemon juice. If you prefer a thicker syrup, dissolve cornstarch in a tablespoon of water, heat the fruit mixture in a small saucepan until it slightly thickens, and then let it cool completely.
9. Assemble and Serve:
Once the cheesecake is thoroughly chilled, scoop the fresh berry and peach topping over the cheesecake. Garnish with additional fresh berries or a sprig of mint if you like. Slice into wedges and serve chilled.
Enjoy your delicious, fresh Summer Berry and Peach Cheesecake!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Other Types of Fruit for the Topping?
Absolutely! Feel free to mix and match with whatever seasonal fruits you have on hand. Mango, cherries, or even a berry medley would work beautifully in this cheesecake.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it tightly to prevent freezer burn!
Can I Make This Cheesecake in Advance?
Yes! This cheesecake is perfect for making ahead of time. It can be prepared a day or two in advance, and the flavor will actually develop more when it sits. Just make sure to add the fruit topping right before serving to keep it fresh!
What If My Cheesecake Cracks?
Don’t worry if it cracks! It’s still delicious! To avoid cracking next time, be sure to mix the batter gently and let the cheesecake cool gradually in the oven with the door ajar. If cracks do happen, a fruit topping will disguise them beautifully!
