This Fresh Summer Berry and Peach Cheesecake is a fruity delight! Creamy cheesecake sits on a buttery crust, topped with juicy berries and sweet peaches—perfect for summer gatherings.
Every bite is like a taste of sunshine! I love serving this chilled on hot days. It always brings smiles, and let’s be honest, who can resist all that color on a plate? 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a sweet, crunchy crust. If you’re looking for a gluten-free option, consider using almond flour or gluten-free graham crackers instead!
Cream Cheese: The base of our cheesecake! Make sure it’s softened for easy mixing. You can use full-fat or reduced-fat cream cheese, but I prefer the richness of full-fat.
Sour Cream: Adds creaminess and tang to the filling. If you need a substitute, Greek yogurt works well and gives a nice flavor!
Fresh Fruit: Berries and peaches add a burst of flavor and color. Feel free to mix in other fruits like blackberries, cherries, or even a drizzle of fruit compote on top.
How Do You Prevent Cracks in Your Cheesecake?
Cracks can be a common problem with cheesecakes, but you can avoid them with a few simple steps:
- Don’t overmix the batter. Mix until just combined to keep the air out.
- Leave the cheesecake in the oven with the door ajar after baking. This gradual cooling helps prevent sudden temperature changes.
- Use a water bath by placing the springform pan in a larger dish filled with water. This adds moisture and keeps the cheesecake from drying out.
Follow these tips, and you’ll have a smooth, crack-free cheesecake every time! Enjoy your baking! 🎂
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
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 tbsp all-purpose flour
For the Fruit Topping:
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries, hulled and halved
- 2 ripe peaches, peeled and sliced
- 2 tbsp sugar
- 1 tbsp lemon juice
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes of prep time, 65 minutes to bake, and a few hours to chill and set in the fridge. So, plan for at least 4 hours in total, but it’s best if you let it chill overnight for the best texture and flavor!
Step-by-Step Instructions:
1. Preparing the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs and sugar together. Then, pour in the melted butter and mix until everything is well combined. Now, press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake it in the oven for about 10 minutes, then take it out and let it cool while you prepare the filling.
2. Making the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar, continuing to beat until it’s all mixed in well. Add the eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract, sour cream, and flour until just combined—be careful not to overmix, as we want a fluffy cheesecake!
3. Baking the Cheesecake:
Now it’s time to pour the cheesecake filling over your cooled crust. Place the springform pan on a baking sheet (this helps catch any drips) and bake it for 55 to 65 minutes. You’re looking for the edges to be set while the center still has a slight jiggle. Once done, turn off the oven and leave the cheesecake in there with the door slightly ajar for an hour. This step helps prevent any cracks from forming.
4. Chilling:
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once it’s cool, wrap it lightly with plastic wrap and put it in the fridge for at least 4 hours, but overnight is best for a firm texture.
5. Preparing the Fruit Topping:
While the cheesecake is chilling, let’s prepare the fruit topping! In a medium bowl, combine the blueberries, raspberries, halved strawberries, and sliced peaches. Gently toss them with sugar and lemon juice. Let this mixture sit for about 15 to 20 minutes—this will help the fruits release their delicious juices.
6. Assembling and Serving:
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Spoon the fresh berry and peach mixture evenly over the top of the cheesecake, and if you’d like, add some fresh mint leaves for a lovely touch. Now slice it up and enjoy every creamy, fruity bite!
Enjoy your Fresh Summer Berry and Peach Cheesecake—a perfect balance of creamy richness and bright fruity freshness!
FAQ for Fresh Summer Berry and Peach Cheesecake
Can I Use Store-Bought Crust Instead of Making My Own?
Absolutely! If you’re short on time, feel free to use a store-bought graham cracker crust. Just follow the package instructions for filling and baking times.
What Can I Substitute for Sour Cream?
If you need a substitute, Greek yogurt works wonderfully in place of sour cream and will give your cheesecake a similar tangy flavor. You can also use crème fraîche for a richer flavor.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze individual slices for up to 2 months—just wrap them well to prevent freezer burn!
Can I Use Frozen Fruit for the Topping?
Fresh fruit is best for a vibrant topping, but if you’re in a pinch, frozen fruit will work too! Just make sure to thaw and drain the excess liquid before mixing with sugar and lemon juice to avoid a watery topping.
