This cheesecake is a tasty way to enjoy fresh summer berries and juicy peaches. It has a creamy texture and a crunchy crust that you’re sure to love!
I can’t resist the colorful fruits on top; they make it look so pretty! Whenever I make this, I know everyone will want to grab a slice—hurry, or you might miss out! 😄
It’s super easy to whip up, and I love serving it cold on a hot day. Perfect for picnics or family gatherings; it’s a sweet treat everyone enjoys!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for a classic cheesecake crust. If you don’t have them, crushed digestive biscuits or vanilla wafer cookies work great too!
Cream Cheese: The star of the filling! Make sure it’s softened for easy mixing. If you’re looking for a lighter option, you can use Neufchâtel cheese instead.
Sour Cream: It adds creaminess and a tangy flavor. If you’re avoiding dairy, you can substitute it with full-fat Greek yogurt for a similar texture and taste.
Fresh Berries & Peaches: You can mix up the fruits based on your preference or availability. Other fruits like blackberries, cherries, or nectarines can also be delightful toppings!
How to Ensure a Perfectly Baked Cheesecake?
Baking cheesecake can be tricky, but here are some helpful tips to get it right:
- Start at a lower temperature, like 325°F (160°C), to prevent cracks.
- Don’t overmix—mix until ingredients are just combined to keep it light and fluffy.
- Use a water bath if you want to keep your cheesecake extra moist. Just wrap the pan in foil and place it in a larger pan filled with water before baking.
- Allow the cheesecake to cool slowly in the oven with the door ajar. This helps set it without sudden temperature changes.
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (675 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Fruit Topping:
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled, pitted, and sliced
- 2 tablespoons apricot jam (optional, for glaze)
How Much Time Will You Need?
This delightful cheesecake requires about 20 minutes of prep time and roughly 1 hour of baking time. After baking, allow it to cool in the oven for about an hour and then chill it in the fridge for at least 4 hours, or overnight for best results. Total time is around 6 hours, but most of that is just waiting for it to chill!
Step-by-Step Instructions:
1. Preparing 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 it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create an even layer. Pop it in the oven to bake for 10 minutes. Once it’s done, take it out and let it cool.
2. Making the Filling:
In a large mixing bowl, add the softened cream cheese and beat it with an electric mixer until smooth and creamy. Gradually add the granulated sugar and keep mixing until everything is well combined. Now, add the eggs one at a time, making sure to mix well after each addition. Finally, stir in the sour cream and vanilla extract until it’s all smooth and creamy.
3. Baking the Cheesecake:
Pour your delicious cheesecake filling over the cooled crust and smooth the top with a spatula. Place the springform pan on a baking sheet (this catches any drips) and bake in the preheated oven for 50-60 minutes. The center should still have a slight jiggle but look mostly set. Once it’s done, turn off the oven, crack the door open a bit, and let the cheesecake cool in there for about an hour.
4. Chilling the Cheesecake:
After letting it cool, carefully remove the cheesecake from the oven and run a knife around the edge to loosen it from the sides. Allow it to cool completely at room temperature before putting it in the fridge. Cover it and chill for at least 4 hours, but overnight is better for perfecting the texture!
5. Preparing the Fruit Topping:
When you’re ready to serve, arrange the sliced peaches and mixed berries beautifully over the top of the cheesecake. If you want a glossy finish, gently warm the apricot jam and brush it over the fruit for an eye-catching glaze.
6. Serving:
Carefully remove the sides of the springform pan from the cheesecake. Slice it into pieces and serve chilled. Enjoy every delicious bite of your fresh summer berry and peach cheesecake!
Frequently Asked Questions (FAQ)
Can I Use Other Fruits Instead of Berries and Peaches?
Absolutely! You can substitute with any seasonal fruits you like. Options such as cherries, plums, or even a tropical mix of mango and pineapple can work beautifully. Just ensure the fruits are fresh for the best taste.
How Should I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To keep it fresh, avoid letting it sit out at room temperature for extended periods.
Can I Freeze Cheesecake?
Yes, you can freeze cheesecake! Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.
What If My Cheesecake Cracks While Baking?
If your cheesecake cracks, don’t worry! It will still taste delicious. To prevent cracking in the future, avoid overmixing and consider using a water bath while baking to maintain moisture. A fruity topping will also help cover any imperfections!
