This Summer Berry and Peach Cheesecake is a bright and fruity dessert that shines with seasonal flavors! It has a creamy filling and a crunchy crust, making it a delightful treat.
I love how easy it is to make this cheesecake, and the burst of fresh berries and peaches keep things fun. It’s like summer on a plate—my favorite way to sweeten up a sunny day!
Key Ingredients & Substitutions
Graham Crackers: For the crust, you can use graham cracker crumbs, but if you don’t have them, try crushed oreos or vanilla wafers for a fun twist. Both provide a different flavor while maintaining that crunchy base.
Cream Cheese: The key to a creamy filling is using softened cream cheese. If you want a lighter option, consider using mascarpone cheese instead. It’s equally creamy and adds a nice flavor.
Sour Cream: This ingredient adds tanginess and creaminess. If you’re out of sour cream, Greek yogurt is an excellent substitute. It gives the same richness with a bit more protein.
Fruits: Fresh peaches and summer berries work great here, but feel free to swap in other fruits like cherries or mango. Just keep the balance of flavors in mind!
How Can I Avoid Cracks in My Cheesecake?
Cracks can be a common issue when baking cheesecake, but there are some easy techniques to minimize them. First, ensure all your ingredients are at room temperature, especially the cream cheese. This helps create a smooth filling.
- Mix on low speed to avoid incorporating too much air, which can cause cracks during baking.
- When baking, keep an eye on the time; overbaking is often the culprit. The center should still jiggle slightly when you take it out.
- After baking, let the cheesecake cool gradually in the oven with the door slightly ajar to avoid sudden changes in temperature.
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
For the Fruit Topping:
- 1 cup fresh peaches, peeled and sliced thin
- 1 cup mixed summer berries (blueberries, raspberries, strawberries, blackberries)
- 2 tbsp apricot jam or peach preserves (optional, for glaze)
How Much Time Will You Need?
This delightful cheesecake requires about 20 minutes of prep time, plus 60-70 minutes to bake, and then a good 4 hours to chill in the fridge—overnight is even better! It might take some time, but the refreshing flavors are worth every minute!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan with a little butter or cooking spray to prevent sticking. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until they are combined well. Take this mixture and firmly press it into the bottom of the pan to create a nice crust. Set it aside while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and smooth. Gradually add the sugar and vanilla extract, mixing until it’s well combined. Now, add the eggs one at a time, mixing on a low speed just until incorporated—be gentle here to avoid adding too much air. Next, stir in the sour cream and heavy cream until the mix is smooth and well blended.
3. Bake the Cheesecake:
Pour the cheesecake filling over your crust in the springform pan and smooth it out with a spatula. Bake in your preheated oven for about 50-60 minutes, or until the edges are set and the center is just slightly jiggly. To help prevent cracks, when the timer goes off, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
4. Chill and Top with Fruit:
After the cheesecake has cooled, remove it from the oven and let it cool completely on a wire rack. Once it’s at room temperature, cover it and chill it in the refrigerator for at least 4 hours, or better yet, overnight. When you’re ready to serve, place the thinly sliced peaches and mixed berries on top of the cheesecake in a beautiful arrangement.
5. Glaze and Serve:
If you like a bit of shine on your fruit, warm the apricot jam or peach preserves gently in the microwave and then brush it over the fruit topping. Slice the cheesecake and serve it chilled. Enjoy your delicious Summer Berry and Peach Cheesecake!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Fruit for Topping?
Absolutely! While the combination of peaches and summer berries is delightful, feel free to experiment with other fruits like cherries, mangoes, or even tropical fruits like pineapple. Just make sure to adjust the sweetness to your liking!
How Do I Store Leftover Cheesecake?
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 slices! Wrap them tightly in plastic wrap and foil, then place in a freezer-safe container. It will last up to 2 months in the freezer.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is perfect for making ahead! You can prepare it 1-2 days in advance. Just ensure it’s well wrapped or covered while chilling in the fridge to maintain freshness and prevent it from absorbing any odors.
Why Did My Cheesecake Crack During Baking?
Cracks can happen if the cheesecake is overbaked or if it cools too quickly. To minimize cracks, bake it at a low temperature, mix the ingredients gently to avoid air bubbles, and let it cool gradually in the oven with the door ajar before chilling.
