This light and fruity cheesecake features a creamy filling with summer berries and juicy peaches. It’s topped with a sweet glaze that makes it perfect for warm days!
I love how refreshing this cheesecake tastes! It’s great for picnics or just enjoying on the patio. Trust me, it might disappear faster than you think! 🍑🍓
Ingredients & Substitutions
Graham cracker crumbs: The base of this cheesecake is graham cracker crumbs, which give a sweet, crunchy texture. If you want a gluten-free option, you can use crushed gluten-free cookies or almond flour mixed with a touch of sugar.
Cream cheese: This is essential for the creamy filling. Neufchâtel cheese is a good lower-fat substitute. If dairy-free, try using vegan cream cheese, but check its consistency to ensure it sets well.
Sour cream: It adds tanginess and moisture. You can use Greek yogurt instead for a similar taste and a bit more protein, or leave it out for a lighter version.
Fresh peaches and summer berries: Fresh fruit is key for flavor! If fresh isn’t available, frozen fruits work too, just thaw and drain excess moisture before using.
Apricot jam: This creates a beautiful glaze on top. If you can’t find apricot jam, peach preserves or even a mix of any fruit jam will do!
How Can I Ensure My Cheesecake Is Perfectly Baked?
Getting your cheesecake baked just right can be tricky! Here are some tips to guide you:
- Use a water bath (bain-marie) by placing the springform pan in a larger baking dish filled with water. This helps maintain even temperature and prevents cracking.
- Check for doneness: the edges should be set, but the center should still wobble slightly. It will firm up as it cools.
- A gradual cooling helps too: after baking, turn off the oven and let it sit inside for an hour. This reduces temperature shock and helps avoid cracks.
- Chill thoroughly: refrigerating for at least 4 hours (or overnight) allows flavors to meld and the texture to improve.
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 cup fresh peaches, peeled and diced
- 1 cup mixed summer berries (strawberries, blueberries, raspberries, blackberries), halved if large
For the Topping:
- ½ cup fresh summer berries
- ½ cup sliced peaches
- 2 tbsp apricot jam or peach preserves
- 1 tbsp water
How Much Time Will You Need?
This cheesecake will take about 20 minutes to prepare and 50-60 minutes to bake. After baking, you’ll need about 1 hour to cool it in the oven and at least 4 hours (or overnight) to chill in the fridge. Total time is around 6 hours, but most of that is just waiting for it to set!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. Press this mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
2. Make the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing well. Next, add the eggs one at a time, making sure to mix well after each addition. Finally, blend in the sour cream until the filling is perfectly smooth.
3. Add the Peaches and Berries:
Gently fold the diced peaches and mixed berries into the cheesecake filling using a spatula. Make sure to reserve some berries for the topping later.
4. Bake the Cheesecake:
Pour the filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes. The center should be almost set but still slightly jiggly when done.
5. Cool Gradually:
Once baked, turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually. This step helps prevent cracking! After it cools, remove it from the oven and let it cool completely at room temperature.
6. Refrigerate:
Cover the cheesecake and place it in the fridge for at least 4 hours or overnight. This cooling time allows it to set properly and develop delicious flavors.
7. Prepare the Topping:
When you’re ready to serve, warm the apricot jam with water in a small saucepan. Heat it just until melted into a glaze, stirring occasionally.
8. Add the Toppings:
Arrange the reserved fresh berries and peach slices nicely on top of the chilled cheesecake. Brush the warm glaze over the fruit for a beautiful shine.
9. Serve:
Keep the cheesecake refrigerated until you’re ready to serve. Slice it up, and enjoy the bright and fresh flavors of summer in every bite!
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen fruit for this cheesecake! Just make sure to thaw and drain any excess liquid before adding it to the filling. This will help avoid extra moisture in the cheesecake.
How Long Will the Cheesecake Keep in the Fridge?
This cheesecake can be kept in the fridge for up to 5 days. Just make sure to store it in an airtight container to keep it fresh!
Can I Make This Cheesecake Gluten-Free?
Absolutely! Use gluten-free graham cracker crumbs or crushed gluten-free cookies for the crust. Check that your jam and other ingredients are also gluten-free.
What Should I Do If My Cheesecake Cracks?
Don’t worry if this happens! If your cheesecake cracks, you can cover it with the fruit topping and glaze, which will hide any imperfections. Cooling it gradually in the oven helps reduce cracking, so remember this tip for next time!
