This Summer Berry and Peach Cheesecake is a refreshing treat! With creamy cheese, sweet peaches, and colorful berries, it’s like a sunny day on a plate.
Honestly, who wouldn’t smile at this dessert? I love serving it after a barbecue—it’s light and fruity, perfect for hot days. Plus, it’s so easy to whip up! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the base for the crust and add a lovely crunch! If you don’t have graham crackers, digestive biscuits or vanilla wafer crumbs work well as substitutes.
Cream Cheese: This gives the cheesecake its creamy texture. If you want a lighter version, try using low-fat cream cheese or even Neufchâtel, which has less fat but similar taste.
Sour Cream: It adds tanginess and creaminess. You can substitute it with Greek yogurt for a healthier option; it works well and gives a similar flavor.
Peaches: Fresh peaches are best for this recipe. If they’re out of season, feel free to use canned peaches (drained) or even other fruits like nectarines or apricots.
Berries: Fresh berries make the topping vibrant. You can mix and match with any berries you have on hand—blackberries or even cherries are great alternatives!
How Can I Prevent Cracking in My Cheesecake?
Cracking is common in cheesecakes, but a few tips can help keep it smooth:
- Crack the oven door after baking to let the cheesecake cool gradually. This helps prevent sudden temperature changes.
- Use room temperature ingredients. Cold cream cheese can create lumps and end up with uneven cooking.
- Don’t overmix the batter. Just mix until ingredients are incorporated to avoid introducing too much air, which can lead to cracks.
Keeping a close eye on the baking time is also important—it’s better to slightly under-bake than over-bake!
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 ripe peaches, peeled and diced
For the Topping:
- 1 cup fresh strawberries, halved
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 tablespoon sugar (optional)
- 1 tablespoon lemon juice
Optional Garnish:
- Fresh mint leaves
How Much Time Will You Need?
This delightful cheesecake takes approximately 15 minutes to prepare and about 50-60 minutes to bake. After that, you’ll need at least 4 hours, but preferably overnight, to chill in the fridge. It’s worth the wait!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is well combined. This mixture will be your crust!
Next, press the crumb mixture firmly into the bottom of a 9-inch springform pan to form a nice, even layer. Bake the crust for about 10 minutes until it lightly browns. After baking, take it out and set it aside to cool.
2. Making the Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth. Gradually add the sugar and vanilla extract, mixing until everything is well blended and creamy.
Now, add the eggs one at a time—beating on low speed just until combined after each addition. Finally, mix in the sour cream for extra creaminess, and gently fold in the diced peaches.
3. Assembling and Baking:
Pour the peachy cream cheese filling over your cooled crust in the springform pan. Smooth out the top so it looks nice and even.
Place the pan in the preheated oven and bake for 50-60 minutes. You want the edges to be set, but the center should still jiggle a little—it’ll firm up as it cools!
4. Cooling and Chilling:
After baking, turn off the oven and crack the door open. Let the cheesecake cool inside for about an hour. This step is crucial to help prevent any cracking in the cheesecake.
Once cooled, remove it from the oven and refrigerate for at least 4 hours, but overnight is best. It gives the cheesecake time to set perfectly!
5. Making the Berry Topping:
While the cheesecake is chilling, it’s time to prepare the berry topping! In a bowl, combine the halved strawberries, blueberries, raspberries, and the optional sugar and lemon juice. Toss everything gently, and let it sit for a bit to allow the flavors to meld together.
6. Serving Your Cheesecake:
When you’re ready to serve, spread the berry mixture evenly over the top of the chilled cheesecake. Feel free to garnish with fresh mint leaves for a pop of color and flavor!
Finally, slice it up, serve, and enjoy your fresh Summer Berry and Peach Cheesecake! It’s sure to be a hit!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruits in This Cheesecake?
Absolutely! While peaches and berries are perfect for summer, you can substitute with other fruits like nectarines, cherries, or even mixed tropical fruits. Just ensure that the fruits are fresh and ripe for the best flavor!
How Can I Make This Cheesecake Gluten-Free?
To make a gluten-free version, simply use gluten-free graham cracker crumbs for the crust. Many brands offer gluten-free options that work just as well!
Can I Freeze Leftover Cheesecake?
Yes! To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw in the fridge overnight before serving.
Is It Necessary to Use a Springform Pan?
While a springform pan is ideal for cheesecakes because it allows for easy removal, you can also use a regular cake pan. Just be cautious when removing it, as it may be trickier and can result in some breakage.
