This cheesecake is a refreshing delight! With juicy summer berries and sweet peaches, it’s a fruity treat that looks as good as it tastes.
I love serving it chilled on hot days—perfect for summer gatherings! Plus, you can feel good about all that fresh fruit in each bite. Who can resist? 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for the crust! If you can’t find them, use crushed cookies like vanilla wafers or digestive biscuits for a different flavor.
Cream Cheese: The star of this cheesecake. You can use low-fat cream cheese, but the texture might be slightly different. Some people love blending in mascarpone for added creaminess!
Fresh Fruits: Peaches and berries are key for flavor. If they’re out of season, you can use frozen fruits, just thaw and drain them well to avoid excess moisture.
Sour Cream: This keeps the filling smooth and adds tang. Greek yogurt can be a good substitute as it offers a similar texture and taste.
How Do I Get a Smooth Cheesecake Without Cracks?
Getting a crack-free cheesecake can be tricky, but here’s how to do it! First, make sure all your ingredients are at room temperature before mixing. This helps everything blend smoothly.
- Beat the cream cheese until very creamy before adding anything else.
- When you add the eggs, mix on low speed just until combined—no overmixing!
- Lastly, baking in a water bath helps regulate the temperature and keeps the moisture in. Wrap the springform pan tightly in aluminum foil before placing it in a larger pan filled with water.
Good luck, and enjoy making this delightful cheesecake! It’s always a hit with family and friends. 😊
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- 1 ripe peach, peeled and finely diced
- 1 cup mixed summer berries (strawberries, blueberries, raspberries), chopped if large
For the Topping:
- 1 cup mixed summer berries (whole or halved strawberries, blueberries, raspberries)
- 1 peach, sliced
- 2 tbsp apricot jam (optional, for glaze)
How Much Time Will You Need?
This delicious cheesecake will take about 15 minutes to prepare, 10 minutes to bake, and then you’ll need another hour to cool it in the oven. Finally, refrigerate for at least 4 hours, or better yet, overnight. So in total, you’re looking at about 5 hours and 25 minutes, but most of that is hands-off chilling time!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). While it heats, grab a medium bowl. Mix together the graham cracker crumbs, sugar, and melted butter until they are well combined. Then, press this mixture firmly into the bottom of a greased 9-inch (23 cm) springform pan. Once it’s nice and packed, pop it in the oven for about 10 minutes. When done, take it out and let it cool slightly.
2. Make the Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the sugar while continuing to mix until everything is well blended. Then, add in the vanilla extract and mix. Next, add the eggs one at a time, mixing well after each addition.
3. Combine Ingredients:
Now, blend in the sour cream and heavy cream until the mixture is silky and smooth. Gently fold in the diced peach and mixed summer berries, ensuring they are evenly distributed throughout the filling.
4. Bake the Cheesecake:
Pour the filling over the cooled crust, smoothing it out on top. Bake in the oven for 50-60 minutes. You want it to be nearly set in the center, so maybe a little jiggle is okay. Once it’s ready, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This will help prevent cracking!
5. Chill and Serve:
After an hour, carefully remove the cheesecake from the oven and let it cool at room temperature. Once it’s cool enough, cover it and refrigerate for at least 4 hours—overnight is ideal for the best flavor!
6. Add Toppings:
Before serving, arrange the fresh summer berries and peach slices on top of the cheesecake. If you’d like a shiny finish, warm the apricot jam slightly and brush it over the fruit.
7. Enjoy!
Release the cheesecake from the springform pan, slice it, and serve it chilled. Enjoy your refreshing summer berry and peach cheesecake!
Frequently Asked Questions (FAQ)
Can I Use Different Fruits in This Cheesecake?
Absolutely! While summer berries and peaches make a wonderful combination, feel free to experiment with other fruits like cherries, nectarines, or even mangoes. Just make sure to adjust the quantity if you’re using larger fruits!
How Can I Prevent My Cheesecake from Cracking?
To minimize cracking, ensure all your ingredients are at room temperature before mixing. Avoid overmixing, especially after adding eggs. Baking the cheesecake in a water bath can also help by maintaining moisture and an even temperature during baking.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is perfect for making ahead. You can prepare it a day or two in advance and store it in the refrigerator. Just add the toppings right before serving for the best presentation!
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 3-4 days. If you need to freeze it, wrap slices tightly in plastic wrap and then aluminum foil. Thaw in the fridge before enjoying!
