This cheesecake is a fruity delight, filled with fresh berries and juicy peaches! The creamy filling sits on a crunchy crust that makes every bite enjoyable. Perfect for summer gatherings!
I can’t resist a slice of this, especially when it’s topped with whipped cream. It’s like summer on a plate! I love making it ahead of time so I can impress my friends at BBQs. 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: For the crust, graham cracker crumbs give that classic flavor. If you can’t find them, consider using crushed digestive biscuits or vanilla wafer cookies.
Cream Cheese: This is key to the cheesecake’s creaminess. Use full-fat cream cheese for the best results. If you’re looking for a lighter option, Neufchâtel cheese works, but the texture might be a bit different.
Sour Cream: It adds richness and tanginess. Plain Greek yogurt can be substituted if you’re looking for a healthier twist, but you may want to add a little lemon juice to enhance the flavor.
Mixed Fresh Berries: I love using a mix for flavor variety! You can swap in any seasonal fruits like blackberries or cherries. Frozen berries also work—just thaw and drain excess liquid before mixing them in.
How Do I Bake a Smooth and Creamy Cheesecake Without Cracks?
Cracking is a common worry when baking cheesecakes, but with a few tricks, you can keep it smooth! The first step is to mix your batter gently. Overmixing incorporates too much air, leading to cracks as it bakes.
- Ensure your ingredients are at room temperature before mixing; this helps them blend smoothly.
- After baking, turn off the oven and crack open the door. This gradual cooling helps prevent sudden temperature changes that cause cracks.
- Let it chill for several hours or overnight—chilling helps achieve that perfect slice without cracks.
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
- 6 tablespoons unsalted butter, melted
For the Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 cup fresh peaches, diced (peeled if desired)
- 1 cup mixed fresh berries (such as strawberries, blueberries, raspberries)
For the Topping:
- 1 cup mixed fresh berries and sliced peaches
- 1/4 cup powdered sugar (optional)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This cheesecake recipe takes approximately 15 minutes of preparation time, plus about 65 minutes of baking time and at least 4 hours of chilling time (or overnight for best results). The total time needed is around 5 hours and 15 minutes including cooling and chilling!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan to prevent sticking. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Using your hands or the back of a spoon, press this mixture firmly into the bottom of the springform pan to create a solid crust. Bake for 10 minutes, then take it out of 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’s smooth and creamy. Gradually add in 1 cup of granulated sugar and the vanilla extract, mixing until everything is well combined. Then, crack the eggs in one at a time, mixing just enough to blend after each addition. Avoid overmixing to keep it light and fluffy!
3. Add the Sour Cream and Fruit:
Now, mix in the sour cream until the filling is completely smooth. Next, gently fold in the diced peaches and mixed fresh berries to your cream cheese mixture. This adds beautiful color and flavor!
4. Bake the Cheesecake:
Pour the fruit-filled cream cheese mixture over the cooled crust, scraping down the sides with a spatula to make sure it’s evenly spread. Pop the cheesecake in the preheated oven and bake for about 55-65 minutes. You want the center to be almost set but still slightly jiggly.
5. Cool the Cheesecake:
Once done baking, turn off the oven, crack the oven door open, and let the cheesecake cool inside for about 1 hour. This gradual cooling helps prevent cracks from forming.
6. Chill and Prepare the Topping:
After an hour, take the cheesecake out of the oven and refrigerate it for at least 4 hours or overnight so it can firm up properly. When you’re ready to serve, whip the heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until you reach stiff peaks.
7. Finish and Serve:
Before serving, spread or pipe the whipped cream over the top of the chilled cheesecake. Decorate with fresh sliced peaches and mixed berries. If you want, dust a little powdered sugar on top for added sweetness and presentation.
8. Slice and Enjoy!
Slice the cheesecake and serve it chilled. Enjoy every delicious bite of your fresh summer berry and peach cheesecake!
FAQ for Fresh Summer Berry and Peach Cheesecake
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen fruit! Just make sure to thaw the fruit and drain any excess moisture before adding it to the filling. This helps maintain the structure of the cheesecake and prevents it from getting too watery.
How Do I Tell When the Cheesecake is Done Baking?
The cheesecake should be slightly jiggly in the center when you take it out of the oven. It will continue to firm up as it cools. Remember, overbaking can cause cracks, so it’s better to underbake slightly!
Can I Make This Cheesecake in Advance?
Absolutely! This cheesecake is perfect for making ahead of time. It can be made a day or two in advance and stored in the refrigerator. Just wait until you’re ready to serve to add the whipped cream and fresh fruit topping.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy it chilled, and feel free to top it with additional whipped cream and fresh fruit just before serving!
