This Summer Berry and Peach Cheesecake is a fruity delight! With a creamy filling and a crisp crust, it features juicy peaches and berries that make each bite feel like a summertime treat.
I love how colorful this cheesecake is! It’s perfect for sharing at summer gatherings. Just watch it disappear—your friends will be begging for your secret recipe! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: They create a sweet, crunchy crust. If you’re going for a gluten-free option, try using ground almonds or gluten-free cookies instead.
Cream Cheese: It gives the cheesecake its rich and creamy texture. If you’re dairy-free, consider cashew cream or vegan cream cheese as substitutes. I’ve tried both, and they work quite well!
Fresh Peaches: These add a lovely sweetness. If peaches aren’t in season, feel free to use canned peaches in juice or other fruits like mangoes for a twist. I love mixing in some diced kiwis for extra color!
Mixed Berries: You can use whatever berries you have. Frozen is okay too! Just thaw and drain them before using to avoid excess moisture.
How Do I Make Sure My Cheesecake Doesn’t Crack?
A common concern with cheesecakes is cracking on the surface. Here are some tips to keep your cheesecake smooth and pretty:
- Beat the cream cheese and sugar gently to avoid incorporating too much air, which can cause cracks.
- Always bake it in a water bath. Wrap the outside of your springform pan in foil to prevent water from leaking in.
- Don’t overbake! It should be set around the edges but still slightly jiggly in the center when you take it out. It will firm up as it cools.
- Let it cool gradually in the oven with the door slightly ajar. This prevents shocking it with a sudden temperature drop.
With these tips, you’ll be well on your way to a smooth, delightful cheesecake that’s perfect for summer! Enjoy every slice! 🍰
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Fruit Topping:
- 1 cup fresh peaches, peeled and sliced
- 1 cup mixed summer berries (blueberries, raspberries, strawberries, blackberries)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
This delicious cheesecake requires about 30 minutes of active preparation time. You’ll bake it for 50-60 minutes, and then it will need to cool for 1 hour in the oven and a minimum of 4 hours in the fridge. For best results, refrigerate overnight if you can! In total, you’re looking at about 6-8 hours, including chilling time.
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with a little butter. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir everything together until the mixture is well combined and looks moist. Now, press this mixture firmly into the bottom of the prepared pan to create an even crust. Once done, pop it in the oven and bake for 10 minutes. After baking, take it out and let it cool slightly while you prepare the filling.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar and continue beating until the mixture becomes light and fluffy. Next, incorporate the eggs one at a time, mixing well after each addition to ensure everything is fully combined. After the eggs are mixed in, add the vanilla extract and sour cream, beating until everything is nice and smooth.
3. Baking the Cheesecake:
Now it’s time to pour the cream cheese filling over your cooled crust in the pan. Spread it evenly. Bake in the oven for 50-60 minutes or until the cheesecake is set around the edges but still slightly jiggly in the center. Once baked, turn off the oven and leave the cheesecake inside for 1 hour to cool down gradually. This helps prevent cracks!
4. Cooling and Refrigerating:
After the hour is up, carefully remove the cheesecake from the oven and let it cool at room temperature for a bit, then cover and refrigerate it for at least 4 hours or overnight if possible. This will help it firm up and set nicely.
5. Preparing the Fruit Topping:
While your cheesecake is chilling, prepare the fruit topping. In a bowl, toss together the sliced peaches and mixed berries with granulated sugar and lemon juice. Let this sit for about 30 minutes to allow the fruits to release their juices and become extra flavorful.
6. Serving:
Once the cheesecake is thoroughly chilled and set, take it out of the fridge. Carefully spoon the fruit mixture over the top of the cheesecake. If you’re feeling fancy, you can garnish with fresh mint leaves. Now it’s ready to slice and serve! Enjoy your refreshing Summer Berry and Peach Cheesecake!
Summer Berry and Peach Cheesecake FAQ
Can I Use Different Fruits for the Topping?
Absolutely! While peaches and mixed berries work wonderfully, feel free to substitute with your favorite fruits like mangoes, cherries, or even a tropical mix. Just adjust the sugar based on the sweetness of the fruit you choose.
How Can I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the fridge for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw in the refrigerator before serving.
What Should I Do If My Cheesecake Cracks While Baking?
Cracks can happen! To minimize this, make sure you mix carefully to avoid too much air. If it does crack, don’t worry—just mask it with the fruit topping, and no one will notice! Alternatively, you can cover the surface with whipped cream for an extra touch.
Can I Make This Cheesecake Dairymom-friendly?
Yes, you can! Substitute the cream cheese with a dairy-free cream cheese or cashew cream, and use coconut yogurt instead of sour cream. Be sure to check that all other ingredients, including the graham cracker crumbs, are dairy-free.
