Fresh Summer Berry and Peach Cheesecake Recipe

Category:Desserts

This vibrant cheesecake is a perfect summer treat, featuring fresh berries and juicy peaches. Its creamy filling is a delicious match for the crunchy graham cracker crust.

Who can resist those colorful berries and sweet peaches on top? They make this dessert feel like a sunny day on a plate! 🍑🍓 I love serving it chilled for an extra refreshing bite.

Key Ingredients & Substitutions

Graham Cracker Crumbs: The crust is made from graham cracker crumbs, which provide a sweet, crunchy base. If you can’t find these, you can use crushed digestive biscuits or oreo crumbs for a fun twist!

Cream Cheese: This is essential for a creamy filling. If you’re looking for a lighter option, consider using Neufchâtel cheese instead; it has less fat but tastes just as creamy!

Fresh Fruits: Summer berries and peaches shine in this recipe. If they’re out of season, use frozen or canned fruits. Just make sure to drain them well to avoid excess moisture!

Sour Cream: It adds creaminess and tang. Plain yogurt can substitute it if you want a healthier option and it still gives that nice texture!

How Do I Make Sure My Cheesecake Sets Perfectly?

Getting a perfectly set cheesecake can be tricky, but here are some tips. Make sure to mix the batter gently after adding the eggs to avoid incorporating too much air, which can cause cracks.

  • Always bake your cheesecake in a water bath to keep it moist. Wrap the bottom of the springform pan with foil to prevent water from seeping in.
  • Check doneness by looking for slightly jiggly centers; they’re often perfect once cooled.
  • Cooling the cheesecake slowly in the oven helps prevent cracks as it cools to room temperature before chilling in the fridge.

Fresh Summer Berry and Peach Cheesecake Recipe

Fresh Summer Berry and Peach Cheesecake

Ingredients You’ll Need:

For The Crust:

  • 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
  • 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

For The Fresh Fruit Topping:

  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 ripe peaches, peeled, pitted, and sliced
  • 2 tbsp apricot jam (optional, for glaze)
  • 1 tbsp water (to thin the jam)

How Much Time Will You Need?

This delightful cheesecake requires about 20 minutes for preparation and then another 50-60 minutes for baking. However, don’t forget to let it cool and chill in the refrigerator for at least 4 hours, ideally overnight. In total, you’re looking at about 5 to 6 hours, including chill time—totally worth it!

Step-by-Step Instructions:

1. Prepare the Oven and Pan:

First things first, preheat your oven to 325°F (160°C) and grease a 9-inch springform pan. This will help prevent the cheesecake from sticking!

2. Make the Crust:

In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Then, press this mixture firmly into the bottom of the springform pan using the back of a spoon or a flat-bottomed glass to create an even crust. Bake it for about 10 minutes to set, and then let it cool.

3. Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Then, mix in the sugar and vanilla until well combined. Next, add the eggs one by one, mixing on a low speed just until blended to avoid incorporating too much air. Finally, mix in the sour cream and heavy cream until smooth.

4. Bake the Cheesecake:

Pour the cheesecake batter over your cooled crust in the springform pan. Place the pan on a baking sheet (this helps catch any leaks) and bake in the center of the oven for about 50-60 minutes. The edges should be set while the center is just slightly jiggly.

5. Cool the Cheesecake:

After baking, turn off the oven, crack the door open, and let the cheesecake cool in there for about an hour. This helps prevent cracks! After that, move it to the fridge and chill for at least 4 hours, or even better, overnight.

6. Top with Fresh Fruit:

Once your cheesecake is chilled and ready, top it with the fresh strawberries, blueberries, raspberries, and peaches arranged beautifully on top. If you’d like a bit of shine, melt the apricot jam with a tablespoon of water and brush it over the fruits gently.

7. Serve:

Finally, release the sides of the springform pan, slice up your cheesecake, and enjoy this scrumptiously fresh summer dessert!

Dig in and savor every bite of this creamy, fruity delight! 🍰🍑

Fresh Summer Berry and Peach Cheesecake Recipe

FAQ for Fresh Summer Berry and Peach Cheesecake

Can I use a different type of crust?

Absolutely! While graham cracker crust is traditional, you can use crushed digestive biscuits, Oreo cookies, or even a nut-based crust for a gluten-free option. Just ensure to adjust the sugar content if using sweet cookies!

How should I store leftovers?

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices, wrapped tightly in plastic wrap and then placed in a freezer-safe container, for up to 2 months.

What can I do if my cheesecake cracks while baking?

Cracks can happen, but they’re not the end of the world! If you see cracks forming, you can cover them with the fruit topping, or a dollop of whipped cream when serving. Also, baking in a water bath helps prevent cracks by providing moisture.

Can I use frozen fruit for the topping?

Yes! Frozen fruit works well, too. Just make sure to thaw it and drain any excess moisture before using it as a topping to avoid sogginess on the cheesecake.

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