This cheesecake is a fruity delight, combining fresh summer berries and juicy peaches. The creamy texture is just so dreamy, making it perfect for warm days!
I love serving it chilled with a dollop of whipped cream on top. It’s like having summer on a plate, and I can never resist a second slice! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are classic for cheesecake crusts, but you could use crushed digestive biscuits or even Oreo cookies for a chocolate twist. Both options provide a different flavor that might surprise you!
Cream Cheese: Look for full-fat cream cheese for the best texture, but you can use low-fat or Neufchâtel cream cheese if you’re aiming for a lighter cheesecake. Just remember, the texture might be a tad different!
Sour Cream: This adds creaminess and tang. Plain Greek yogurt makes for a suitable substitute if you’re out of sour cream. It won’t be as tangy but will still keep that creamy quality.
Fresh Fruits: Peaches and summer berries bring freshness. If they’re not in season, canned peaches (drained) work, or you could use frozen berries without thawing them beforehand for a nice texture contrast. Adjust sugar according to taste!
How Do You Avoid Cracks in Your Cheesecake?
Cracks can be a common hurdle when baking cheesecake, but with a few tips, you can keep yours smooth and pretty!
- Mix gently: Over-beating can introduce air, leading to cracks. Blend cream cheese and sugar at low speed until just combined.
- Bake in a water bath: Place your springform pan inside a larger pan filled with hot water. This helps maintain moisture and gentle heat.
- Don’t overbake: Your cheesecake should be set at the edges but still a little jiggly in the center when you take it out. It will firm up as it cools.
- Cool slowly: Leaving the cheesecake in the oven with the door slightly ajar allows it to cool gradually, reducing the chances of cracks!
How to Make Creamy 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 Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
For the Topping:
- 1 cup fresh peaches, peeled, pitted, and thinly sliced
- 1 cup mixed fresh summer berries (strawberries, blueberries, raspberries)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
This delicious cheesecake takes about 30 minutes to prepare. Plus, you’ll need to bake it for about 50–60 minutes and then chill it for at least 4 hours, or preferably overnight. So, give yourself around 5 hours total to get this creamy dessert ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Carefully press the mixture firmly into the bottom of the springform pan to form an even layer. Bake it for 10 minutes, then let it cool slightly.
2. Make the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Add in the granulated sugar and sour cream, mixing until well combined. Next, add the eggs one at a time, making sure to mix well after each one. Finally, stir in the vanilla extract until everything is combined.
3. Bake the Cheesecake:
Now it’s time to pour the cream cheese mixture over the prepared crust in the pan. Bake it in the preheated oven for 50–60 minutes. You’ll want the center to be set but still a little jiggly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
4. Chill the Cheesecake:
After the hour has passed, remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, or overnight, to let it set properly.
5. Prepare the Topping:
While the cheesecake is chilling, prepare your topping. In a bowl, combine the sliced peaches, mixed berries, sugar, and lemon juice. Let this mixture sit for 10–15 minutes to macerate, allowing the flavors to blend together beautifully.
6. Serve the Cheesecake:
When you’re ready to serve, spoon the fruit mixture evenly over the chilled cheesecake. If you like, you can garnish with fresh mint leaves for an extra touch. Now, slice it up and enjoy your creamy summer berry and peach cheesecake!
Frequently Asked Questions
Can I Use a Different Type of Crust?
Absolutely! If you’re not a fan of graham crackers, try using crushed digestive biscuits, vanilla wafer cookies, or even Oreo cookies for a chocolatey twist. Just adjust the amount of butter depending on the crumbs you use!
How Do I Know When the Cheesecake Is Done Baking?
The cheesecake is done when the edges are set, and the center is still slightly jiggly. It will continue to firm up as it cools, so don’t worry if it seems a little soft when you first take it out of the oven.
Can I Make This Cheesecake Ahead of Time?
Yes, you can! This cheesecake is perfect for preparing a day in advance. Simply refrigerate it after baking and chilling, and it will hold well for up to 4 days. Just add the fruit topping closer to serving time for the freshest taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. If you want to keep it longer, you can freeze slices individually; just wrap them tightly in plastic wrap and foil before freezing. To enjoy, thaw in the fridge overnight before serving.
