This Summer Berry and Peach Cheesecake is a fruity delight! Creamy cheesecake mingles with sweet peaches and berries, making every bite feel like a sunny day.
I love serving this treat on hot days. It’s fresh, fun, and perfect for sharing with friends—just remember to save me a slice! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: Essential for the crust! If you can’t find them, try using crushed digestive biscuits or vanilla wafers. Both add a nice crunch.
Cream Cheese: This gives the cheesecake its creamy texture. Look for full-fat for the best flavor. If you’re vegan, there are great plant-based cream cheese options available!
Sour Cream: It adds tanginess that balances the sweetness. You could swap it with Greek yogurt for a healthier twist. Both work wonderfully!
Fruit: Fresh peaches are a must for that summery taste. If peaches aren’t in season, canned peaches can work, just make sure to drain them well. Any mixed berries can also be interchanged with whatever you have on hand!
How Do I Achieve the Perfect Cheesecake Texture?
Getting the perfect cheesecake texture can be tricky. The key is all in the mixing and baking. First, beat the cream cheese until it’s super smooth. This prevents lumps.
- Mix in sugar gradually. This keeps the air in, making your cheesecake light.
- Try not to overmix after adding the eggs; just enough to combine is all you need!
- Bake it slowly and gently. A water bath can help maintain moisture, but if you don’t want to fuss with that, just be sure not to overpower it with heat.
- Let it cool gradually in the oven after baking. That little step helps to prevent cracks!
With these tips, your cheesecake will have a delightful creamy texture and be a total hit!
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 (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Fruit Topping:
- 1 cup fresh peach slices (about 1 large peach), peeled and sliced
- 1 cup mixed summer berries (such as strawberries, blueberries, raspberries, blackberries)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
This delightful cheesecake will take about 15 minutes to prepare, 60 minutes to bake, and 4 hours to chill in the fridge. So, plan to set aside some time—totaling around 5 hours and 15 minutes, but most of that is just chilling time!
Step-by-Step Instructions:
1. Prepare the Oven and Crust:
First, preheat your oven to 325°F (163°C). While it heats, grab a medium bowl and mix together the graham cracker crumbs, 1/4 cup of sugar, and the melted butter until everything is combined well. Then, press this mixture firmly into the bottom of your greased 9-inch springform pan. Bake for about 10 minutes, then remove from the oven and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s nice and creamy. Gradually add in 1 cup of sugar while continuing to beat until it’s fluffy. Next, mix in the vanilla extract. Now, add the eggs one at a time, making sure to beat well after each addition. Finally, mix in the sour cream and heavy cream until everything is completely smooth.
3. Combine and Bake:
Pour the cheesecake filling over the cooled crust in your springform pan. Place it in the oven and bake for 50-60 minutes. You’ll know it’s done when the center is set but still slightly jiggly. Once it’s finished baking, turn off the oven and let the cheesecake cool inside for 1 hour.
4. Chill and Prepare the Topping:
After an hour, take the cheesecake out and refrigerate it for at least 4 hours, or overnight if you can wait! While it chills, you can prepare the fresh fruit topping. In a bowl, mix the peach slices and mixed berries with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Let it sit for about 20 minutes to macerate and bring out those yummy juices.
5. Serve and Enjoy:
When you’re ready to serve, take the cheesecake out of the fridge and spoon the berry and peach mixture over the top. If you like, add some fresh mint leaves for a lovely garnish. Slice, serve chilled, and enjoy the fresh taste of summer!
Enjoy your fresh Summer Berry and Peach Cheesecake!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruits for Topping?
Absolutely! Feel free to experiment with your favorite fruits. Other delicious options include cherries, apples, or even tropical fruits like mango. Just ensure they are ripe and fresh for the best flavor!
What If I Don’t Have a Springform Pan?
No worries! You can use a regular cake pan instead. Just be sure to line the bottom with parchment paper so you can easily remove the cheesecake once it’s set. You might need to chill it longer to allow time for easier removal.
How Long 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 individual slices wrapped tightly in plastic wrap and then in foil for up to 2 months. Just thaw overnight in the fridge when you’re ready to enjoy it again!
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake is perfect for making ahead. You can prepare and bake it up to a day in advance and let it chill overnight in the fridge. Just add the fruit topping just before serving to keep it fresh!
