This Summer Berry and Peach Cheesecake brings a burst of fruity goodness! With a creamy filling and a yummy crust, it’s perfect for warm days. Plus, who can resist that colorful topping?
I love how the sweet peaches and tangy berries make this dessert so refreshing. It’s the perfect treat to share at picnics or just to enjoy by yourself on a sunny afternoon!
Key Ingredients & Substitutions
Graham cracker crumbs: They create a wonderful base for the cheesecake. If you don’t have them, crushed cookies (like Biscoff or Oreos) work great as a substitute!
Cream cheese: This is the heart of the cheesecake, giving it that rich, creamy texture. If you’re looking for a lighter option, Neufchâtel cheese or Greek yogurt can be used, but the taste will vary slightly.
Sour cream: It adds creaminess and a slight tang. You can swap it with plain Greek yogurt for a healthier choice, which also maintains that creamy flavor.
Peaches and mixed berries: Feel free to mix and match fruits! If peaches aren’t in season, plums or nectarines can be a lovely alternative. You could also use frozen fruits if fresh ones are unavailable, just thaw and drain them before using.
How to Bake a Cheesecake Without Cracking?
Preventing cracks in your cheesecake can be tricky. The key is to bake it gently and cool it properly. Here’s how to do it:
- Firstly, bake it at a lower temperature (325°F) to ensure even cooking.
- Make sure not to overmix your batter, which adds air and can cause cracks when baking.
- Once baked, turn off the oven and let the cheesecake cool inside with the door ajar. This gradual cooling helps prevent sudden temperature changes that can lead to cracks.
- Lastly, refrigerate your cheesecake for at least 4 hours or overnight before serving. This sets it nicely and reduces the chance of cracks.
With these tips and tricks, you’re on your way to baking a smooth, delicious Summer Berry and Peach Cheesecake!
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 Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 tablespoon all-purpose flour
For the Topping:
- 2 peaches, peeled and thinly sliced
- 1 cup mixed summer berries (blueberries, raspberries, strawberries, blackberries)
- 2 tablespoons apricot jam (optional, for glaze)
How Much Time Will You Need?
This delightful cheesecake recipe will take about 20 minutes to prep, plus around 60 minutes of baking time. After baking, let it cool in the oven for about an hour, followed by at least 4 hours in the fridge to chill. So, in total, you’ll need about 5 hours and 20 minutes, but only 20 of those are active prep time. Perfect for a leisurely afternoon!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). Then lightly grease a 9-inch springform pan to make removing the cheesecake easy later. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix it all together until the crumbs are nicely moistened. Now, press this mixture firmly into the bottom of your pan to create an even crust. Bake it in the oven for about 10 minutes, then take it out and let it cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Next, add the granulated sugar and vanilla extract, mixing until well combined. Then, add the eggs one at a time, ensuring each one is incorporated before adding the next. Lastly, mix in the sour cream and the tablespoon of flour until the batter is smooth and lump-free.
3. Bake the Cheesecake:
Carefully pour the cheesecake filling over your cooled crust in the springform pan. Use a spatula to smooth the top. Now, pop it in the preheated oven and bake for about 50 to 60 minutes. You want the edges to be set while the center still jiggles slightly. When done, turn off the oven but leave the cheesecake inside with the door slightly ajar for about an hour to cool down gradually. This step helps avoid cracks.
4. Chill and Top the Cheesecake:
After the hour in the oven, remove the cheesecake and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight. When you’re ready to serve, take it out of the fridge. Arrange the sliced peaches and mixed berries on top in a lovely pattern. If you’d like, warm the apricot jam slightly and brush it over the fruit for a glossy finish.
5. Serve and Enjoy:
Release the sides of the springform pan and slice the cheesecake into generous pieces. Serve it chilled and enjoy this refreshing summer delight!
Enjoy your fresh, creamy Summer Berry and Peach Cheesecake!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! While the recipe calls for peaches and mixed berries, feel free to substitute with any seasonal fruits you love. Cherries, mangoes, or even a mix of citrus fruits can create a delightful variation.
What If I Can’t Find Graham Crackers?
No problem! You can use crushed cookies like Oreos or Nilla Wafers instead. Alternatively, crushed nuts combined with a little melted butter can make a delicious gluten-free crust!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 3-4 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
Can I Make This Cheesecake Dairy-Free?
Yes, you can! Look for dairy-free cream cheese and sour cream substitutes available at many grocery stores. Adjust the recipe accordingly, and you’ll still enjoy a delicious cheesecake without dairy!
