This Summer Berry and Peach Cheesecake is a fresh and fruity treat! With a creamy filling and a buttery crust, it’s perfect for those sunny days when you want something light and sweet.
Honestly, the colorful berries and juicy peaches make it look like a dessert straight from a magazine! I love serving it at picnics—it always gets smiles and compliments. 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the classic base for a cheesecake crust. If you don’t have graham crackers, you can use crushed digestive biscuits or even vanilla wafer cookies for a different flavor.
Cream Cheese: The heart of the cheesecake! Use full-fat cream cheese for the best richness. If you want a lighter version, consider using Neufchâtel cheese, which has less fat but still delivers a creamy texture.
Sours Cream: Adds a nice tang and creaminess to the filling. You can substitute with Greek yogurt if you’re looking for a healthier option—it works well without compromising flavor.
Fresh Fruits: Berries and peaches give this cheesecake a fruity twist! You can mix and match depending on what’s in season or what you have—think cherries, mango, or even plums.
How Do You Ensure Your Cheesecake Isn’t Crackled?
A smooth cheesecake is all about the right temperature and baking technique. Here are a few tips to help you achieve that perfect finish:
- Make sure your cream cheese is softened at room temperature. This prevents lumps and results in a smooth batter.
- Mix gently. Overmixing can add too much air, which might cause cracks as the cheesecake bakes and cools.
- Use a water bath (bain-marie) for even baking. Place your springform pan in a larger baking dish filled with water while baking. This keeps the temperature stable.
With these tips in hand, you’re on your way to making a gorgeous cheesecake! Enjoy every slice this summer! 🌞
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
- 1 tbsp all-purpose flour
For the Topping:
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries, hulled and halved
- 2 ripe peaches, peeled and sliced
- 2 tbsp apricot jam (optional, for glazing)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes of preparation time, followed by 50-60 minutes of baking. After that, allow it to cool for about 1 hour in the oven and then chill in the refrigerator for at least 4 hours before serving. If you can, overnight chilling is best for a firmer texture. Overall, plan for about 6 hours for the chilling and cooling for the best results!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Crust:
First, preheat your oven to 325°F (163°C). Take a 9-inch (23 cm) springform pan and grease it well so the cheesecake comes out easily later. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Make sure it’s all combined nicely! Press this mixture firmly and evenly into the bottom of the springform pan to create the crust. Bake in the preheated oven for about 10 minutes, then remove it and let it cool a little.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Gradually add in the sugar, mixing until everything is combined well. Next, add the eggs one by one, mixing well after each addition to keep it nice and fluffy. Stir in the vanilla extract, sour cream, and flour until everything looks creamy and well-blended.
3. Bake the Cheesecake:
Now, pour the creamy cheesecake mixture over the cooled crust. Smooth the top with a spatula. Place the cheesecake in the oven and bake for about 50-60 minutes. The center should be almost set but still have a slight jiggle when you shake the pan gently.
4. Cool and Chill:
After baking, turn off the oven and leave the cheesecake inside for 1 hour with the oven door slightly open. This helps to prevent cracks in your cheesecake as it cools. Once it’s cooled down a bit, take it out and let it cool completely on a wire rack. Then, cover it and refrigerate for at least 4 hours or, if you can, overnight for the best texture.
5. Add the Topping and Serve:
When you’re ready to serve, take the cheesecake out of the refrigerator. Arrange the fresh blueberries, raspberries, strawberries, and peach slices uniformly on top of the cheesecake for that gorgeous summer vibe. If you want to add a little shine to the fruit, warm up the apricot jam in the microwave for a few seconds until it’s liquid. Brush it over the fruit gently. Slice the cheesecake into pieces and serve it chilled. Enjoy your scrumptious Summer Berry and Peach Cheesecake!
Frequently Asked Questions about Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! Feel free to mix and match based on your preference or what’s in season. Cherries, mangoes, or raspberries all make delicious alternatives to the fruits listed in the recipe!
How Should I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To keep it fresh, you can cover it with plastic wrap or foil to avoid any odors from affecting the flavor.
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it overnight in the fridge before serving.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, Greek yogurt makes a great substitute! It will still provide a creamy texture and a bit of tanginess, similar to sour cream.
