This Summer Berry and Peach Cheesecake is a fruity delight! It features a creamy filling topped with fresh berries and sweet peaches, perfect for warm days.
Who can resist that colorful topping? I always sneak a berry or two while decorating. It’s just too tempting! 😄 I love serving this with iced tea—it makes summer feel extra special!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of your cheesecake. If you don’t have graham crackers, try using digestive biscuits or even crushed vanilla wafers for a different flavor.
Cream Cheese: The heart of the cheesecake! For a lighter option, you could use Neufchâtel cheese. It has less fat and still brings a creamy texture.
Sour Cream: It adds richness to the filling. If you’re looking for a lighter version, Greek yogurt works perfectly as a substitute and brings a nice tang!
Fresh Fruits: While berries and peaches are great, feel free to mix in other fruits like mangoes or cherries depending on what’s in season and what you enjoy!
How Do I Get My Cheesecake to Set Perfectly?
Achieving a perfectly set cheesecake can be tricky! Here are steps to help you get it just right:
- Make sure your cream cheese is at room temperature before mixing. This helps avoid lumps.
- Don’t overmix the filling after adding eggs. Mix just until combined to prevent excess air, which can cause cracking.
- Bake the cheesecake in a water bath (place the springform pan in a larger pan filled with hot water) for more even cooking.
- Allow the cheesecake to cool gradually in the oven. This prevents sudden temperature changes that can lead to cracks.
Following these tips will help you create a smooth and delicious cheesecake that everyone will love! Enjoy baking!
How to Make 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 (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 tbsp all-purpose flour
For The Fruit Topping:
- 1 cup fresh strawberries, hulled and halved
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled and thinly sliced
- 2 tbsp apricot jam (for glaze)
- 1 tbsp water
How Much Time Will You Need?
This delicious cheesecake will require about 20 minutes of preparation time and approximately 55 to 65 minutes of baking time. After baking, you’ll need to let it cool for an hour and then chill it in the fridge for at least 4 hours (preferably overnight) to set. In total, plan for about 6 to 8 hours, mostly chilling time!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). While it’s heating, grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until everything is well combined. Press the mixture firmly into the bottom of the prepared pan to create a solid crust. Bake it in the oven for 10 minutes, then remove and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s nice and smooth. Gradually add the granulated sugar while mixing, ensuring the mixture is well blended. Add the vanilla extract, then beat in the eggs one at a time, making sure to mix just until combined after each addition. Finally, add the sour cream and flour, mixing until the batter is completely smooth.
3. Bake the Cheesecake:
Pour the cream cheese batter over the cooled crust in the springform pan. Pop it in the oven and bake for 55 to 65 minutes. Your cheesecake is ready when the center is almost set but still slightly wobbly. Once baked, turn off the oven and leave the cheesecake in there with the door slightly open for about an hour. This gradual cooling helps prevent cracking!
4. Chill the Cheesecake:
After the hour is up, take the cheesecake out and let it cool completely at room temperature. Once cool, refrigerate it for at least 4 hours, or overnight if you can wait!
5. Prepare the Fruit Topping:
When you’re ready to serve, take the chilled cheesecake out of the fridge. Arrange the halved strawberries, blueberries, raspberries, and peach slices beautifully on top of the cheesecake. In a small saucepan, warm the apricot jam and water over low heat until melted and smooth. Brush this glaze over the fruit to give it a lovely shine.
6. Serve and Enjoy:
Keep the cheesecake refrigerated until you’re ready to slice and serve. Enjoy the refreshing flavors of your Summer Berry and Peach Cheesecake with family and friends!
Can I Use Different Fruits for the Topping?
Absolutely! You can mix or substitute with your favorite seasonal fruits. Try using cherries, raspberries, or even tropical fruits like mango for a unique twist!
How Can I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Just remember to cover the top to keep the fruit from drying out!
Can I Freeze the Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil. It’s best enjoyed within 1-2 months. Thaw it overnight in the fridge before serving.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, Greek yogurt works wonderfully as a substitute! It provides a similar tangy flavor and creamy texture.
