This cheesecake is a burst of summer with juicy berries and sweet peaches on a creamy filling. It sits nicely on a crispy graham cracker base that everyone loves!
Making this dessert is super fun; I get to mix up the fruits and enjoy the colors! Plus, it’s perfect for impressing friends at a picnic or family get-together. So easy and delightful! 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the crunchy crust of your cheesecake. If you’re unable to find graham crackers, use digestive biscuits or even vanilla wafers for a different flavor.
Cream Cheese: This is essential for a rich and creamy filling. If you’re looking for a lighter option, use Neufchâtel cheese; it’s lower in fat and works well too.
Pech and Berries: Fresh peaches and berries add flavor and color. If they’re out of season, canned or frozen peaches can work—just make sure to drain them well. Swap berries for any other fruit you love, like strawberries or cherries, for a delicious twist!
Sour Cream and Heavy Cream: These add moisture and richness to the filling. If you’re avoiding dairy, use a non-dairy cream cheese and coconut cream for a similar texture. You can also try Greek yogurt in place of sour cream for a tangy taste.
What’s the Best Way to Prevent Cracking in My Cheesecake?
Preventing cracks in your cheesecake is crucial for a beautiful presentation. Here are some important tips to keep in mind:
- Make sure your cream cheese is **softened** for easy blending; this helps achieve a smooth batter.
- **Mix gently**! Overmixing can introduce too much air, leading to cracks as it bakes.
- **Cool the cheesecake gradually**: After baking, turn off the oven and leave the door slightly ajar. This helps it cool slowly, reducing the risk of cracks.
- **Chill thoroughly**: Let it chill in the fridge for at least 4 hours or overnight. This helps it set perfectly.
By following these tips, you’ll have a beautifully smooth cheesecake every time! Enjoy making your Fresh Summer Berry and Peach Cheesecake!
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tbsp 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
- 1 cup fresh mixed berries (blackberries, raspberries)
- 1 ripe peach, peeled and finely chopped (reserve slices for topping)
For Topping:
- Fresh peach slices (4-5 slices)
- Fresh blackberries and raspberries (1/2 cup each)
- Whipped cream for piping
- Berry sauce or puree (about 1/4 cup, for drizzling)
- Crushed graham crackers for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and around 1 hour of baking time. After that, you’ll need to chill it for at least 4 hours (or overnight) to let it set perfectly. In total, plan for about 5 hours, but most of that time is just letting it chill!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (163°C). Grab a 9-inch springform pan, grease it lightly with butter, and line the bottom with parchment paper for easy removal later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of the prepared pan, forming an even layer. Bake it in the oven for about 8-10 minutes until it’s set. Take it out and let it cool as you prepare the yummy cheesecake filling!
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s creamy and smooth. Add in the granulated sugar and vanilla extract, mixing until everything is well combined.
4. Incorporate the Eggs:
Add the eggs one at a time, mixing gently after each addition. Be careful not to overmix, as you want to keep that nice creamy texture!
5. Add Sour Cream and Heavy Cream:
Now, mix in the sour cream and heavy cream until the mixture is smooth and well combined.
6. Fold in the Fruit:
Gently fold in the chopped peach and the fresh mixed berries using a spatula, being careful not to break them apart too much.
7. Pour and Bake:
Pour the cheesecake filling over your cooled crust in the springform pan. Tap the pan lightly on the counter to help release any air bubbles that may be trapped. Bake in the oven for about 50-60 minutes, or until the edges are set and the center jiggles slightly when you shake it gently.
8. Cool Gradually:
Turn off the oven and crack the door open just a bit. Leave the cheesecake inside for 1 hour to cool down gradually. This will help prevent any cracks from forming.
9. Chill:
After an hour, take it out and let it cool at room temperature for a bit, then refrigerate it for at least 4 hours, or overnight to ensure it’s fully set.
10. Decorate and Serve:
When you’re ready to serve, pipe some whipped cream around the edges. Add the reserved peach slices, blackberries, and raspberries on top. Drizzle with berry sauce for an extra touch, and sprinkle a few crushed graham crackers over the top for some fun texture.
11. Slice and Enjoy:
Carefully slice your cheesecake and serve chilled. Enjoy every bite of your delicious fresh summer berry and peach cheesecake!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Fruit?
Absolutely! While berries and peaches are delicious, feel free to substitute with other fruits like strawberries, cherries, or even pineapple. Just make sure to adjust the amounts based on the fruit you choose.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for about 3-4 days. If you want to freeze it, wrap it tightly in plastic wrap and aluminum foil; it can last up to 2 months in the freezer. Thaw in the fridge before serving.
Can I Make This Cheesecake Gluten-Free?
Yes! Just use gluten-free graham crackers or almond flour to make the crust. Check that your other ingredients, like berry sauces, are also gluten-free to maintain the recipe’s integrity.
Why Did My Cheesecake Crack?
Cracks can happen due to several reasons, including overmixing or sudden temperature changes. To help prevent this, ensure your cream cheese is well softened, mix the batter gently, and allow the cheesecake to cool gradually in the oven.
