This Summer Berry and Peach Cheesecake is a yummy treat that brings together sweet peaches and juicy berries on a creamy base. It’s like summer on a plate!
Whenever I make this cheesecake, the colorful fruit topping makes it a showstopper. Who can resist a slice? Plus, it’s super easy to whip up, perfect for sunny days! ☀️
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is a classic choice for cheesecake crusts, giving a nice crunch. Don’t have them? You can use crushed vanilla wafers or even digestive biscuits for a similar texture and flavor.
Cream Cheese: The star of the cheesecake! I always go for full-fat for the best creaminess. If you’re looking for a lighter option, Neufchâtel cheese works too!
Sour Cream: This adds a lovely tang to the filling. If you’re out, plain Greek yogurt is a great substitute that keeps the creaminess intact.
Fruits: Fresh peaches and summer berries are delightful, but feel free to mix it up! You can use nectarines, cherries, or any seasonal fruit that you enjoy.
How Do I Avoid Cracks in My Cheesecake?
Cracking can be a common problem with cheesecakes, but there are ways to keep yours smooth!
- Ensure your ingredients, especially the cream cheese, are at room temperature. This helps prevent lumps and promotes even baking.
- Don’t overmix. Mixing too vigorously incorporates air, which can cause cracking.
- After baking, let the cheesecake cool slowly in the oven with the door cracked for about an hour. This helps to adjust the temperature gradually.
Following these tips will help you achieve a beautifully finished cheesecake without cracks! Enjoy making this delightful dessert!
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (about 675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 1 tsp lemon zest
For the Fruit Topping:
- 1 cup fresh peaches, thinly sliced
- 1 cup mixed summer berries (strawberries sliced, blueberries, raspberries)
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
- 1 tbsp apricot jam (optional, for glaze)
How Much Time Will You Need?
This delightful cheesecake will require about 15 minutes to prepare, 60 minutes for baking, and then at least 4 hours to chill in the fridge. It’s best if you can let it chill overnight for the best flavor and texture!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter to prevent sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Use a fork to combine everything until the crumbs are evenly moist. Press this mixture firmly into the bottom of the springform pan to form your crust. Bake it in the oven for 8-10 minutes, then take it out and let it cool.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the granulated sugar, mixing well. Then, add the eggs one at a time, mixing just until incorporated after each addition. Stir in the vanilla extract, sour cream, lemon juice, and lemon zest until everything is combined and smooth.
4. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in your preheated oven for about 50-60 minutes, or until the edges are set and the center is still a little jiggly. This ensures your cheesecake will have that creamy texture.
5. Let it Cool:
Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks as it cools down gradually.
6. Chill the Cheesecake:
After the hour is up, take the cheesecake out of the oven and move it to the fridge. Let it chill for at least 4 hours, but overnight is even better!
7. Make the Fruit Topping:
When you’re ready to serve, toss the sliced peaches and mixed berries with the sugar and lemon juice in a bowl. Let this mixture sit for about 15-20 minutes to allow the flavors to meld.
8. Optional Glaze:
If you like, warm the apricot jam slightly in the microwave and brush it over the fruit topping to give it a beautiful glaze.
9. Serve and Enjoy:
Carefully arrange the berry and peach mixture on top of your chilled cheesecake. Slice into pieces and enjoy your fresh, fruity Summer Berry and Peach Cheesecake! Perfect for summer gatherings or just a sweet treat for yourself!
This dessert is a lovely way to celebrate the flavors of summer. Your family and friends will love it!
Can I Use Low-Fat Cream Cheese for This Cheesecake?
Yes, you can use low-fat cream cheese, but the texture may be a little less creamy compared to full-fat cream cheese. Make sure it’s softened well for easier mixing!
What Should I Do If I Don’t Have Apricot Jam?
If you don’t have apricot jam, you can use another fruit jam, such as peach or raspberry, or simply skip the glaze altogether. The fresh fruit topping will still be delicious on its own!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, wrap the cheesecake tightly in plastic wrap and foil, and it should be good for up to 2 months. Just thaw in the fridge overnight when you’re ready to enjoy it again!
Can I Use Frozen Fruit for the Topping?
Absolutely! Just make sure to thaw and drain any excess liquid from the frozen fruit before using it for the topping. You may want to adjust the sugar if the fruit is very sweet or overly tart.
