This cheesecake combines sweet summer berries and juicy peaches for a refreshing treat! It’s cooled and creamy, perfect for hot days when you want something light and delicious.
When making this dessert, I can’t help but sneak bites of those fruity toppings! 🍑 It’s so easy to whip up; just blend, chill, and enjoy. Perfect for summer gatherings or a sweet afternoon pick-me-up!
Ingredients & Substitutions
Graham cracker crumbs: These provide a great base for the crust with a perfect crunch. If you’re gluten-free, crushed nuts or gluten-free cookies work well as a substitute.
Cream cheese: Use full-fat cream cheese for the best texture. If you’re looking for a lighter option, Neufchâtel cheese is a good lower-fat alternative.
Sour cream: This adds richness and tanginess. You can swap it for Greek yogurt if you want to reduce calories and add extra protein!
Fresh fruits: Blueberries, raspberries, and peaches are delicious here. You can substitute with strawberries, blackberries, or any seasonal fruit that you enjoy.
How Do I Get My Cheesecake to Set Perfectly?
Making a smooth, creamy cheesecake requires some attention. Follow these tips for success:
- Make sure all your ingredients, especially cream cheese, are at room temperature. This helps achieve a lump-free filling.
- Don’t overmix the batter after adding the eggs; just mix until combined. Overmixing can lead to cracks in your cheesecake.
- Use a water bath if you want an extra creamy texture. To do this, wrap the outside of your springform pan in aluminum foil and place it in a larger pan filled with hot water while baking.
- Let your cheesecake cool slowly; this helps prevent cracks. After baking, turn off the oven and leave the door cracked to cool gradually.
Refreshing 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:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
For the Topping:
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 large ripe peach, peeled and sliced
- 2 tablespoons honey or maple syrup
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
This delightful cheesecake requires about 30 minutes of prep time and 50-60 minutes of baking time. After baking, allow it to cool for an hour in the oven, and then chill it in the fridge for at least 4 hours or overnight. Overall, it’s a straightforward process that results in a refreshing summer dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). Lightly grease the bottom of a 9-inch springform pan to prevent the cheesecake from sticking. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is combined. Press this mixture firmly and evenly into the bottom of the springform pan. Set it aside.
2. Make the Cheesecake Filling:
In a large mixing bowl, add the softened cream cheese and beat it with an electric mixer until it’s smooth and creamy. Gradually add the granulated sugar while continuing to beat until well combined. Next, mix in the vanilla extract. Add the eggs one at a time, making sure to mix just until incorporated after each one to avoid overmixing. Finally, mix in the sour cream, lemon zest, and lemon juice till everything is smooth.
3. Bake the Cheesecake:
Pour the cheesecake batter over the prepared crust and spread it out evenly. Bake in the preheated oven for 50 to 60 minutes until the edges are set and the center has a slight jiggle. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracks!
4. Chill the Cheesecake:
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or preferably overnight. This helps the flavors meld beautifully.
5. Prepare the Topping:
Just before serving, mix the fresh blueberries, raspberries, and peach slices in a bowl. Drizzle with honey or maple syrup and gently toss to coat the fruit.
6. Serve and Enjoy:
Spoon the fruit topping over the chilled cheesecake and garnish with fresh mint leaves, if desired. Slice, serve, and enjoy this refreshing summer dessert!
FAQ about Refreshing Summer Berry and Peach Cheesecake
Can I Use a Different Kind of Crust?
Absolutely! If you’re not a fan of graham crackers, you can use crushed Oreos, digestive biscuits, or even a nut-based crust for a gluten-free option. Just make sure the base is firm enough to hold the cheesecake filling!
How Can I Make This Cheesecake Sweeter or Less Sweet?
If you prefer a sweeter cheesecake, feel free to add an extra 1/4 cup of sugar to the filling. Conversely, to reduce sweetness, you can cut back on sugar in the filling or use a sugar substitute that measures cup-for-cup.
Can I Freeze Leftover Cheesecake?
Yes! You can freeze cheesecake for up to 3 months. Wrap individual slices tightly in plastic wrap, then place them in an airtight container. To thaw, simply move the cheesecake to the fridge overnight before serving.
What Other Fruits Can I Use for the Topping?
You’re not limited to just berries and peaches! Feel free to get creative with toppings like strawberries, kiwi, blackberries, or even a mix of tropical fruits for a delicious twist. Just remember to adjust the sweetness if you’re using tart fruits!
