This cheesecake is a fruity delight, packed with fresh summer berries and juicy peaches. It’s creamy, sweet, and has a crunchy crust that holds it all together!
Making this cheesecake is a joy! I love topping it with extra berries—it feels like summer on a plate. Plus, who can resist such a colorful treat? 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: The base of the cheesecake, providing a sweet and crunchy texture. If you’re looking for a gluten-free option, use almond flour or gluten-free cookie crumbs instead.
Cream Cheese: This is the heart of the cheesecake, giving it that creamy texture. For a lighter version, you can swap in Neufchâtel cheese, but keep in mind it might be a little less rich.
Sour Cream: It adds tanginess and creaminess. Greek yogurt can be used as a substitute; it gives a nice texture and similar flavor.
Fresh Peaches and Berries: Use what’s in season for the best flavor! If you can’t find fresh fruits, frozen fruits work too—just thaw and drain excess water before adding.
How Do You Ensure a Creamy Cheesecake without Cracks?
To achieve a creamy cheesecake with no cracks, managing the temperature is key. Here’s how to do it:
- Make sure all your ingredients are at room temperature before mixing. This helps to create a smooth batter.
- Don’t overmix the batter. Mix just until everything is combined to avoid introducing too much air, which can lead to cracks.
- Bake at a low temperature and use a water bath (placing the cheesecake pan in another larger pan with water) for even cooking.
- Cool the cheesecake gradually in the oven with the door ajar to avoid sudden temperature changes.
Following these tips will help you create a stunning cheesecake perfect for summer gatherings!
Fresh 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
- 1/2 cup heavy cream
- 1 cup fresh peaches, peeled and diced
- 1 cup mixed fresh summer berries (strawberries, blueberries, raspberries, blackberries), chopped if large
For the Topping:
- Additional fresh peaches and mixed berries, sliced or whole
- 2 tbsp apricot jam or clear honey (optional, for glaze)
How Much Time Will You Need?
This delicious cheesecake will take around 20 minutes to prepare, plus 55-65 minutes to bake, and then you’ll need at least 4 hours to chill it (preferably overnight!). In total, you’re looking at about 5 hours and 30 minutes, but most of that is just waiting time while it sets!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 325°F (163°C). Make sure to grease a 9-inch springform pan so the cheesecake releases easily after baking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs and sugar. Then, pour in the melted butter and stir everything until it resembles wet sand. Firmly press this mixture into the bottom of the springform pan to create an even crust. Bake for about 10 minutes, then remove it from the oven and let it cool slightly.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer until the mixture is smooth and creamy. Add in the vanilla extract, and then beat in the eggs one at a time, making sure to mix well after each addition.
4. Add the Cream and Fruits:
Now, mix in the sour cream and heavy cream until the batter is silky and smooth. Gently fold in the diced peaches and mixed berries until they’re evenly distributed throughout the batter.
5. Bake the Cheesecake:
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes. The edges should be set, but the center will still jiggle a little when you shake it—this is exactly what you want for creaminess!
6. Cool and Chill:
After baking, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour. Once it’s cooled, remove it and refrigerate it for at least 4 hours, or overnight for the best results.
7. Decorate and Serve:
When you’re ready to serve, arrange additional slices of fresh peaches and berries on top of the cheesecake. If you like, you can warm some apricot jam and brush it over the fresh fruit for a lovely glaze!
8. Slice and Enjoy!
Carefully remove the cheesecake from the springform pan, slice it up, and serve it chilled. Enjoy your fresh summer berry and peach cheesecake—a delightful and fruity treat perfect for any warm day!
Frequently Asked Questions (FAQ)
Can I Use Frozen Fruit Instead of Fresh?
Yes! You can use frozen peaches and berries. Just make sure to thaw and drain any excess moisture before adding them to the cheesecake filling to avoid a watery texture.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 4 days. Make sure to keep it covered to maintain its freshness!
Can I Make This Cheesecake Gluten-Free?
Absolutely! To make a gluten-free version, simply substitute the graham cracker crumbs with gluten-free cookie crumbs or almond flour mixed with a bit of sugar.
How Can I Prevent My Cheesecake from Cracking?
To minimize cracking, make sure all your ingredients are at room temperature before mixing, avoid overmixing, and bake at a lower temperature. Cooling the cheesecake gradually in the oven with the door ajar also helps!
