This Fresh Summer Berry and Peach Cheesecake is a fruity delight! Creamy cheesecake topped with juicy berries and sweet peaches makes every bite a treat. It’s perfect for summer gatherings!
I love how vibrant and colorful this cheesecake looks. Plus, the mix of flavors is just divine! It’s a great way to enjoy fresh summer fruits—who can resist that? 🍑🍓
Key Ingredients & Substitutions
Graham cracker crumbs: They’re perfect for the crust, giving it that classic cheesecake crunch. If you don’t have them, crushed Oreos or vanilla wafers make tasty alternatives!
Cream cheese: This is the base for your cheesecake. If you’re looking for a lighter option, you could use Neufchâtel cheese or greek yogurt, though the texture might change a bit.
Fresh fruits: Berries and peaches are the stars of the topping! If they’re out of season, consider using frozen fruit or canned peaches (just make sure to drain them well) for a different twist.
Sour cream: This adds creaminess and a touch of tang. Feel free to substitute with Greek yogurt if you’re looking for a healthier alternative that still brings creaminess.
How Can I Avoid Cracking in My Cheesecake?
A common issue is cracking on top. To help with that, use a water bath. This keeps the temperature even around the cheesecake while it bakes. Here’s how:
- Wrap the bottom of your springform pan with aluminum foil to prevent water from seeping in.
- Place it in a larger pan and fill that pan with hot water halfway up the sides of the springform pan.
Also, letting the cheesecake cool in the oven after baking helps prevent sudden temperature changes, which can cause cracks.
Fresh Summer Berry and Peach Cheesecake
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 tbsp all-purpose flour
For the fruit topping:
- 1 cup fresh strawberries, hulled and halved
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled and sliced
- 2 tbsp honey or light corn syrup (optional, for glaze)
Time Needed:
This recipe will take about 20 minutes to prepare, and then you’ll need around 1 hour to bake. After baking, let the cheesecake cool for about an hour in the oven and then refrigerate it for at least 4 hours (or overnight) to set. Total time, including chilling, is approximately 6 hours.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated. Next, press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth. Gradually add the granulated sugar, continuing to beat until it’s creamy. Add the eggs one by one, mixing well after each addition. Finally, stir in the vanilla extract, sour cream, and flour until everything is combined and smooth.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing it out on top. To prevent cracking, place the springform pan in a larger pan filled with hot water, so the water comes halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the center is almost set but still has a slight jiggle. Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. After that, let it cool completely at room temperature before refrigerating it for at least 4 hours, or overnight.
4. Prepare the Fruit Topping:
Once the cheesecake is chilled, arrange the fresh strawberries, blueberries, raspberries, and peach slices evenly on top. If you’d like a nice glaze, warm the honey or light corn syrup slightly and brush it over the fruit to create a shiny finish.
5. Serve:
Carefully remove the sides of the springform pan. Slice the cheesecake and serve it chilled. Enjoy your delicious Fresh Summer Berry and Peach Cheesecake!
FAQ: Fresh Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! You can swap out the berries and peaches for any seasonal fruit you like. Consider using cherries, mangoes, or even tropical fruits like pineapple for a fun twist!
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the fridge for up to 5 days. Just be sure to cover it well to prevent it from drying out or absorbing odors from the fridge.
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and foil to prevent freezer burn. It will keep well for up to 2 months. Thaw in the refrigerator overnight before serving.
What Should I Do If My Cheesecake Cracks?
If your cheesecake cracks, don’t worry! It happens. You can hide it under the fruit topping or cover it with a light dusting of powdered sugar. For next time, using a water bath and cooling the cheesecake slowly can help prevent cracking.
