This Summer Berry and Peach Cheesecake is a tasty treat bursting with fresh fruits. Creamy cheese pairs perfectly with sweet peaches and colorful berries—yum!
I love making this cheesecake during warm months. It’s a hit at my picnics and BBQs! Plus, who can resist that fruity topping? It’s like summer on a plate! ☀️🍑
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust its sweet and crumbly base. If you don’t have graham crackers, you can use digestive biscuits or crushed shortbread cookies.
Cream Cheese: It’s crucial for a rich and creamy filling. For a lighter option, try ricotta or Neufchâtel cheese, but note that it may change the texture slightly.
Sour Cream: It adds creaminess and a bit of tang. If you’re lactose intolerant, feel free to swap it with plain yogurt or a dairy-free yogurt alternative.
Fresh Berries: These fruits make the topping vibrant and flavorful. You can use frozen berries if fresh aren’t available, just thaw and drain them first. Other fruits like strawberries or cherries work too!
How Can I Prevent Cracking in My Cheesecake?
Cracking can happen if the cheesecake bakes too quickly. To avoid this, keep the oven temperature steady and use a gentle approach.
- Bake the cheesecake until it’s just slightly jiggly in the center.
- Once done, turn off the oven and crack the door open. This gradual cooling helps the cheesecake settle.
- Let it cool at room temperature before refrigerating. This step avoids sudden temperature changes.
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup pureed peaches (fresh or canned, drained)
For the Topping:
- 1 cup fresh blueberries
- 1 cup fresh blackberries
- 1 cup fresh raspberries
- 1 cup sliced fresh peaches
- 2 tbsp honey or maple syrup (optional, to drizzle)
- Fresh mint leaves for garnish
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes to prepare, plus 50-60 minutes of baking time, and at least 4 hours to chill in the refrigerator. All that time is worth it for a delicious, creamy dessert!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter together until everything is well combined. Then, press this mixture firmly into the bottom of a 9-inch springform pan, making sure it’s spread evenly. Bake the crust in the oven for about 10 minutes, then take it out and let it cool completely.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese together with the granulated sugar and vanilla extract until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure everything is blended perfectly. Finally, stir in the sour cream and pureed peaches until fully combined.
3. Combine and Bake:
Now, pour the cheesecake filling over your cooled crust in the springform pan. Use a spatula to smooth the top out nice and evenly. Bake in the preheated oven for about 50 to 60 minutes or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the door open a little, and let the cheesecake sit in there for 1 hour. This helps to prevent any cracks from forming.
4. Cool and Chill:
After the hour is up, take the cheesecake out and let it cool completely at room temperature. Once it’s cooled down, cover it with plastic wrap and pop it in the refrigerator for at least 4 hours, or if you have the time, overnight is best for the flavors to set properly.
5. Preparing the Topping:
When you’re ready to serve the cheesecake, arrange the fresh blueberries, blackberries, raspberries, and sliced peaches on top of the chilled cheesecake. If you want, you can drizzle a bit of honey or maple syrup over the fruit, and don’t forget to garnish with fresh mint leaves for a nice touch!
6. Serve:
Carefully release the cheesecake from the springform pan, slice it up, and serve chilled. Enjoy your delightful summer berry and peach cheesecake with friends and family!
Can I Use Different Fruit for the Topping?
Absolutely! You can use any fresh fruit you like, such as strawberries, mangoes, or even kiwi. Just make sure the fruits are ripe and wash them thoroughly before adding them on top of the cheesecake for the best flavor and presentation!
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt can be used instead of sour cream for a healthier option. It will still give you that creamy texture and slight tang in the cheesecake. Just use the same amount as called for in the recipe!
How Do I Prevent My Cheesecake from Cracking?
To prevent cracking, avoid overbaking the cheesecake; it should be set with a slight jiggle in the center. Additionally, letting the cheesecake cool in the oven with the door cracked is key, as this gradual cooling helps to avoid sudden temperature changes that can cause cracks.
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to keep it fresh. If you need to store it longer, you can freeze it for up to 3 months — just thaw it in the fridge before serving!
