This Fresh Summer Berry and Peach Cheesecake is a bright treat that’s perfect for warm days! It features a creamy filling, topped with juicy peaches and a mix of colorful berries.
Honestly, every bite feels like summer! I love serving this at picnics—it’s the ultimate crowd-pleaser and super easy to whip up. Trust me, you’ll want seconds! 🍑🍓
Key Ingredients & Substitutions
Graham Crackers: They give the crust a delightful crunch. If you don’t have them, try digestive biscuits or even crushed nuts for a gluten-free option.
Cream Cheese: This is essential for that creamy texture. If you’re looking for a lighter option, you can use Neufchâtel cheese or a dairy-free cream cheese to suit your needs.
Sour Cream: It adds tanginess to the filling. Greek yogurt can be a good substitute if you want a protein boost or are in a pinch.
Fresh Fruits: Peaches, strawberries, blueberries, and raspberries make for a colorful topping! Feel free to swap with other seasonal fruits like cherries or kiwi, based on your preference.
How Do You Achieve a Creamy Cheesecake Texture?
The key to a velvety cheesecake is to properly mix the ingredients without overworking them. Here’s how to do it:
- Start with softened cream cheese. This helps it blend smoothly with minimal lumps.
- When adding eggs, mix one at a time, ensuring each is fully incorporated before adding the next.
- Don’t overmix after adding the sour cream or heavy cream to keep the batter light and airy.
Remember, slight jiggle in the center is normal. The cheesecake continues to set as it cools, so don’t worry if it seems a bit soft on the first bake!
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 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
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the fresh fruit topping:
- 2 ripe peaches, thinly sliced
- 1 cup fresh strawberries, hulled and halved
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 2 tbsp apricot jam (optional, for glaze)
How Much Time Will You Need?
This recipe will take about 30 minutes of active prep time, followed by an hour of baking. After baking, you’ll need about 5 hours (or overnight) for chilling in the fridge. So all together, plan for around 7 hours to let your cheesecake set and be ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Grab a 9-inch springform pan and lightly grease it so the cheesecake comes out easily later.
2. Make the Crust:
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is well combined and the crumbs are moistened. Press this mixture firmly into the bottom of your prepared pan to form a crust. Bake it in the oven for about 10 minutes. Once it’s done, take it out and let it cool.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it’s nice and smooth (this usually takes about 2-3 minutes). Slowly add the sugar and continue beating until they’re fully mixed together. Now, add each egg one at a time, mixing well after each addition. Finally, stir in the vanilla extract, sour cream, and heavy cream until everything is creamy and smooth.
4. Pour & Bake:
Carefully pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the oven for about 55-65 minutes. You’ll know it’s ready when the edges are set but the center is still a bit jiggly.
5. Cool the Cheesecake:
When the time is up, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about an hour. After that, take it out and refrigerate it for at least 4 hours, or ideally overnight.
6. Add the Fresh Fruit Topping:
Once your cheesecake is chilled and set, it’s time for the fun part! Decoratively arrange the sliced peaches, strawberries, blueberries, and raspberries on top of the cheesecake.
7. Optional Glaze:
If you want to make it extra special, warm the apricot jam in the microwave for a few seconds until it’s easy to brush. Lightly brush this over the fruit to give it a nice shiny finish.
8. Slice & Serve!
Finally, slice your delicious cheesecake and serve chilled. Enjoy every bite of your fresh summer berry and peach cheesecake!
Frequently Asked Questions (FAQ)
Can I Use Different Fruits for the Topping?
Absolutely! While peaches, strawberries, blueberries, and raspberries are wonderful, feel free to substitute them with any seasonal fruits you love. Consider cherries, kiwi, or even mixed tropical fruits for a fun twist!
How Should I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap for up to 3 months! Just thaw in the fridge before enjoying.
Can I Use Low-Fat Cream Cheese?
Yes, low-fat cream cheese can be used as a substitute if you want a lighter option! Just keep in mind that the texture may be slightly different, but it should still taste delicious.
What is the Best Way to Prevent Cracking?
To help prevent cracks, avoid overmixing the batter, and ensure your cheesecake cools gradually in the oven with the door slightly ajar. Additionally, baking it in a water bath can also help maintain moisture during baking, reducing the risk of cracks.
