This Summer Berry and Peach Cheesecake is a cheerful treat packed with colorful fruits! Creamy cheese and sweet peaches create a delightful mix, while the berry topping adds a burst of flavor.
Who can resist that fruity goodness? I love serving this chilled on hot days, and it always makes everyone smile! Plus, it’s easy to whip up—just blend, bake, and enjoy those summer vibes!
Key Ingredients & Substitutions
Graham cracker crumbs: They create a tasty, crunchy crust. If you don’t have graham crackers, you can use digestive biscuits or vanilla wafer cookies instead for a different flavor.
Cream cheese: This gives the cheesecake its creamy texture. If you’re looking for a lighter option, you might try Neufchâtel cheese. For a dairy-free version, a vegan cream cheese works too.
Sour cream or heavy cream: Both add richness to the filling. If you want a lighter taste, Greek yogurt can be a great substitute. It will still yield a delicious cheesecake!
Peaches: Fresh is best, but you can use canned peaches if they are in syrup. Just be sure to drain them well. Frozen peaches can work too; just thaw and drain excess moisture.
Mixed berries: You can use any combination you love! If fresh berries aren’t available, frozen berries are a fine alternative, and they add a lovely color.
What’s the Best Way to Ensure a Creamy Cheesecake?
The secret to a creamy cheesecake is avoiding over-baking. Here’s what to keep in mind:
- Ensure your cream cheese is at room temperature for a smooth filling.
- When baking, check for doneness by giving the pan a gentle shake; the center should be slightly jiggly.
- Let the cheesecake cool in the oven with the door slightly open. This helps prevent cracks.
Patience is key! Chill the cheesecake overnight, and it will set beautifully, creating that rich and creamy texture we all love.
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 oz (about 675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or heavy cream
- 1 ripe peach, peeled and finely chopped
For the Topping:
- 1 cup mixed summer berries (blueberries, raspberries, strawberries, blackberries)
- 1 peach, thinly sliced
- 2 tablespoons berry jam or preserves (optional, for glaze)
How Much Time Will You Need?
This delicious cheesecake requires about 20 minutes of prep time, plus around 50-60 minutes baking time, and then it needs to chill for at least 4 hours or overnight. So, in total, you should plan for around 5 hours including chilling time, but a lot of that is just waiting for it to set!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 325°F (160°C). Take a 9-inch springform pan and lightly grease it. This will help with easy removal later on.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir well until the crumbs are evenly coated. Now, press this mixture firmly into the bottom of your springform pan to create a nice crust. Put the pan in the fridge to chill while you prepare the filling.
3. Mix the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the sugar, mixing until fully combined. Next, add the eggs one at a time, making sure each one is mixed in well before adding the next. Then, stir in the vanilla extract and sour cream (or heavy cream) until everything is nice and smooth.
4. Add the Peaches:
Gently fold the finely chopped peach into the cheesecake filling, making sure it’s evenly distributed.
5. Bake the Cheesecake:
Pour the cheesecake filling over your chilled crust in the springform pan, smoothing the top with a spatula. Put it in the preheated oven and bake for about 50-60 minutes. It should be mostly set but still have a slight jiggle in the center.
6. Cool Gradually:
Once the baking is done, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This helps prevent cracks in your cheesecake.
7. Chill:
After the hour is up, remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, cover it and refrigerate for at least 4 hours, or even better, overnight to let it set perfectly.
8. Add the Toppings:
Just before serving, arrange the mixed summer berries and peach slices beautifully on top of the cheesecake. If you’d like, warm up the berry jam slightly and brush it over the fruit for a lovely glaze.
9. Serve and Enjoy:
Slice your creamy cheesecake and serve it chilled. Get ready for everyone to enjoy this refreshing and fruity dessert!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruit in This Recipe?
Absolutely! Feel free to mix it up with any seasonal fruits you like. Try using apples, cherries, or even tropical fruits like mangoes. Just make sure to adjust the sweetness if your fruit is particularly tart.
Can I Make This Cheesecake Gluten-Free?
Yes, you can! Use gluten-free graham crackers or another gluten-free cookie for the crust. Always check labels to ensure that all ingredients are certified gluten-free.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. You can also cover the springform pan tightly with plastic wrap if you’d prefer not to slice it right away.
What If My Cheesecake Cracks While Baking?
Don’t worry! If cracks appear, they can be covered with fruit topping or whipped cream for a beautiful presentation. To prevent cracking next time, monitor the baking closely and consider using a water bath for even moisture while baking.
