This Summer Berry and Peach Cheesecake is a creamy delight topped with juicy peaches and colorful berries. It’s perfect for warm days and family gatherings!
I love how easy it is to whip up this cheesecake. Just blend, bake, and chill! Plus, those fresh fruits make it look so appealing. Who can resist a slice? 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This makes a great base for the cheesecake. If you can’t find graham crackers, you can use digestive biscuits or even crushed vanilla wafers for a similar flavor.
Cream Cheese: The main ingredient for a creamy filling! If you’re looking for a lighter option, try using Neufchâtel cheese. It’s a bit lower in fat but still rich in flavor.
Sour Cream: Adds tanginess to the filling. Plain yogurt can work as a substitute if you’re out of sour cream. It gives a nice texture too!
Fresh Peaches and Berries: Seasonal fruits are best! If peaches aren’t available, you could use nectarines. Frozen berries can replace fresh ones in a pinch, just thaw and drain excess liquid.
How Can I Get a Creamy Cheesecake without Cracks?
Preventing cracks in a cheesecake can sometimes be tricky. Here’s how to get it just right:
- Start with room temperature cream cheese. Cold cream cheese doesn’t blend as well and can trap air.
- Avoid over-mixing the batter. Just mix until smooth to prevent too much air from getting in.
- Don’t open the oven door while baking! Sudden temperature changes can lead to cracks.
- Cool the cheesecake gradually in the oven. This helps it settle and reduces the chances of cracking.
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 (675 g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
For the topping:
- 1 cup fresh peaches, thinly sliced
- 1 cup mixed summer berries (strawberries, blueberries, raspberries, blackberries)
- 2 tbsp apricot jam or honey (optional, for glaze)
How Much Time Will You Need?
This delicious cheesecake will take about 25 minutes to prepare, plus around 50-60 minutes to bake. After baking, be sure to let it cool for about 1 hour and then chill in the refrigerator for at least 4 hours, or overnight, for the best texture. Total time: approximately 6 hours including chilling.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 325°F (163°C). While it’s heating, grease a 9-inch (23 cm) springform pan with butter or non-stick spray to make it easier to remove the cheesecake later.
2. Making the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Use a fork to stir until everything is well combined. Then, press this mixture firmly into the bottom of the greased springform pan. Make sure it’s even and compact. Set the crust aside while you prepare the filling.
3. Blending the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s creamy and smooth. This should take about 2-3 minutes.
4. Sweetening Up:
Add the granulated sugar and vanilla extract to the cream cheese mixture, then beat again until everything is combined and smooth.
5. Adding the Eggs:
Add the eggs one at a time, mixing well after each addition. This helps the eggs blend evenly without scrambling.
6. Final Mixing:
Now, mix in the sour cream and flour until everything is well combined. Just blend until it’s smooth; be careful not to overmix the batter as that could make the cheesecake dense.
7. Baking the Cheesecake:
Pour the cheesecake batter over the prepared crust in the springform pan. Use a spatula to smooth the top. Place the pan in the oven and bake it for about 50-60 minutes. The center should be slightly jiggly but set.
8. Cooling Time:
Once baked, turn off the oven but leave the cheesecake inside for another hour. This gradual cooling helps to prevent cracks. After an hour, remove it from the oven and let it cool completely at room temperature.
9. Chilling:
Once cooled, cover the cheesecake and place it in the refrigerator for at least 4 hours, or ideally overnight. This helps it firm up and enhances the flavors.
10. Adding the Toppings:
Before serving, beautifully arrange the sliced peaches and mixed berries on top of the chilled cheesecake. For a polished finish, warm the apricot jam or honey slightly and brush it over the fruit to give a shiny glaze.
11. Serve and Enjoy:
Slice the cheesecake into pieces and serve it chilled. Enjoy the refreshing flavors of summer with each delicious bite!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Crust?
Absolutely! If you prefer a different flavor, you can use Oreo cookies or shortbread cookies as an alternative to graham crackers. Just crush them finely and follow the same crust preparation instructions.
How Can I Make This Cheesecake Gluten-Free?
To make a gluten-free version, simply substitute the graham cracker crumbs with gluten-free graham cracker crumbs or almond flour. Just ensure that all other ingredients, like the cream cheese and the jam, are labeled gluten-free as well.
How Should I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator, where it will keep well for up to 5 days. If you need to store it longer, consider freezing slices wrapped tightly in plastic wrap and aluminum foil; they can last for up to 2 months in the freezer.
Can I Swap the Fresh Fruits for Frozen Ones?
Yes! You can use frozen fruits, but be sure to thaw and drain them well before using to avoid adding excess moisture to the cheesecake. The texture may be slightly different, but they will still taste great!
