This creamy cheesecake is packed with juicy berries and sweet peaches, making it perfect for summer. It’s smooth, rich, and super easy to make. Just blend, chill, and enjoy!
I love how the fruity flavors make each bite feel like summer in my mouth. It’s always a hit at get-togethers, and you might just want to keep it all for yourself! 🍑🍓
Key Ingredients & Substitutions
Graham Crackers: The base of this cheesecake is graham cracker crumbs. If you want a twist, try using cookies like digestive biscuits or Oreo crumbs for a different flavor.
Cream Cheese: Standard cream cheese gives the cheesecake its creamy texture. For a lighter option, you can use Neufchâtel cheese, which has less fat than regular cream cheese.
Sour Cream: This adds creaminess and a bit of tang. Greek yogurt is a great substitute if you’re looking for a healthier choice!
Mixed Berries: Feel free to mix and match your favorite berries. If they’re out of season, frozen berries work perfectly—just thaw and drain them before use.
Peach: Fresh peaches bring great flavor, but you can use canned peaches in juice or syrup if fresh ones aren’t available. Just drain them well!
How Do I Bake the Perfect Cheesecake Without Cracks?
Getting a smooth, crack-free cheesecake can be tricky. Here’s how to achieve that perfect finish:
- Make sure your cream cheese is completely softened. This aids in a smooth batter.
- Don’t overmix once you add the eggs. Mix just until incorporated to prevent too much air from getting in.
- Use a water bath (Bain-Marie) while baking. Wrap the bottom of your springform pan in foil and place it in a larger pan filled with hot water.
- Allow the cheesecake to cool slowly. After baking, let it sit in the oven (turned off) with the door ajar for about an hour before moving it to the fridge.
By following these tips, you’ll be on your way to a flawless cheesecake that’s not only delicious but also beautiful! Enjoy baking!
How to Make Creamy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup sour cream
- 2/3 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
For the Fruit Topping:
- 1 cup fresh or frozen mixed summer berries (strawberries, blueberries, raspberries)
- 1 large ripe peach, peeled and diced
- 2 tablespoons cornstarch
- 2 tablespoons water
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
This delightful cheesecake will take about 15 minutes of prep time and 60 minutes to bake. Don’t forget to allow at least 4 hours for it to chill in the fridge before serving. Plan for a total of around 5-6 hours to make this delicious dessert!
Step-by-Step Instructions:
1. Make the Crust:
Start by preheating your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. In a medium bowl, mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir until everything is combined and the crumbs are evenly moistened. Press this mixture firmly into the bottom of the springform pan to create a crust. Bake for 10 minutes, then take it out and set it aside to cool a bit.
2. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Next, add in the sour cream, 2/3 cup of sugar, eggs, and vanilla extract. Mix everything on medium speed until the mixture is completely smooth and well combined. Pour this creamy filling over the cooled crust in the springform pan.
3. Bake the Cheesecake:
Place the cheesecake in the oven and bake it for 50-60 minutes. You want the edges to be set while the center should still jiggle a little. Once done, turn off the oven and let it sit inside for about an hour; this helps prevent cracks. After that, move it to a wire rack to cool completely.
4. Prepare the Fruit Topping:
While the cheesecake is cooling, make the fruit topping. In a small saucepan, mix together the berries, diced peach, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and turns glossy. Once done, take it off the heat and let it cool.
5. Assemble and Chill:
After the cheesecake has cooled to room temperature, spread the fruit topping evenly over the top. Cover the cheesecake and place it in the refrigerator for at least 4 hours or overnight. This helps it set beautifully!
6. Serve and Enjoy!
When you’re ready to serve, you can garnish the cheesecake with fresh mint leaves if you’d like. Slice it up and enjoy the refreshing flavors of summer with each bite of your creamy, fruity cheesecake!
Frequently Asked Questions (FAQ)
Can I Use Low-Fat Ingredients for This Cheesecake?
Absolutely! You can substitute regular cream cheese with low-fat or Neufchâtel cheese and use low-fat sour cream. Keep in mind that the texture may be slightly different, but it will still taste delicious!
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just be sure to wrap it well to prevent freezer burn!
Can I Make This Cheesecake Without Eggs?
Yes, you can make a no-egg cheesecake by substituting each egg with 1/4 cup of unsweetened applesauce or a mixture of 1 tablespoon ground flaxseed with 2.5 tablespoons water (let it sit for a few minutes until it thickens). The texture will be a bit different but still tasty!
What Fruits Can I Use for the Topping?
Feel free to swap in any seasonal fruits you love! You can use berries, cherries, or even tropical fruits like mango and pineapple. Just make sure they’re diced and, if necessary, adjusted with cornstarch for thickness!
