This Summer Berry and Peach Cheesecake is a burst of fruity goodness! With creamy cheesecake nestled on a crisp crust, it’s perfect for warm days when you crave something sweet and refreshing.
Just imagine each bite filled with juicy berries and peaches. I like to serve it chilled on a hot day, and honestly, who can resist seconds? 🍑🍓 It’s a hit at every gathering!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This crust is essential for that sweet crunch. If you prefer, you can use crushed digestive biscuits or even Oreo crumbs for a chocolatey twist!
Cream Cheese: A key player for the cheesecake’s creaminess. If you want a lighter option, look for low-fat cream cheese or even ricotta for a different texture.
Summer Berries: Fresh is best, but frozen berries work too! Just thaw and drain excess moisture. You can switch up the fruits depending on what’s available—try blackberries or cherries!
Sour Cream: Provides a nice tangy flavor. For a healthier alternative, plain Greek yogurt is an excellent substitute.
How Do You Prevent Cracking in Your Cheesecake?
Cracking can be a common issue with cheesecakes, but don’t worry! Here’s how to keep it smooth:
- Don’t overmix! Mix just until smooth to avoid incorporating too much air.
- When baking, place a pan of water in the oven. This steams the cheesecake and helps it set evenly.
- After baking, turn off the oven and let the cheesecake sit inside with the door cracked. This gradual cooling helps prevent sudden temperature changes that cause cracks.
With these tips, you can make a beautiful, creamy cheesecake that impresses everyone!
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:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour (optional, for firmness)
- Zest of 1 lemon (optional, for brightness)
- 1 tablespoon lemon juice
For The Topping:
- 1 cup mixed summer berries (such as strawberries, blueberries, raspberries), fresh or frozen
- 1 ripe peach, peeled, pitted, and sliced
How Much Time Will You Need?
This scrumptious cheesecake will take about 20 minutes to prepare, and then you’ll need to bake it for 50-60 minutes. After baking, let it cool at room temperature for an hour, then chill it in the fridge for at least 4 hours or overnight. The wait will be totally worth it—trust me!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). While it’s heating, lightly grease a 9-inch springform pan to keep your cheesecake from sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of the springform pan to create a nice, even crust. Set it aside.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer until it’s really smooth and creamy. Add 1 cup of sugar and the vanilla extract, continuing to beat until everything is well combined.
4. Add Eggs and Cream:
Add in the eggs one at a time, mixing well after each addition. Then, add the sour cream, optional lemon zest, lemon juice, and flour (if you’re using it). Mix until everything is smoothly blended.
5. Fold in the Fruits:
Gently fold half of the summer berries and peach slices into the cheesecake batter to create a beautiful marbled effect. You want to keep the fruit in chunks, so don’t overmix!
6. Bake the Cheesecake:
Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula. Then, sprinkle the remaining berries and peach slices on top for decoration.
Now place it in the preheated oven and bake for 50-60 minutes until the center is set but slightly jiggly.
7. Cool and Chill:
After baking, turn off the oven and keep the cheesecake inside with the door slightly ajar for 1 hour—this helps prevent cracking. Once cooled, remove it from the oven and let it cool completely at room temperature. After that, refrigerate for at least 4 hours or overnight.
8. Serve and Enjoy:
When you’re ready to serve, take the cheesecake out of the fridge. It’s lovely served chilled, perhaps with a sprig of fresh mint or a light dusting of powdered sugar on top. Enjoy your delicious summer berry and peach cheesecake!
FAQ: Summer Berry and Peach Cheesecake
Can I Use Different Fruits in This Recipe?
Absolutely! While the recipe calls for summer berries and peaches, feel free to mix it up with your favorite fruits. Other great options include cherries, apricots, or even a tropical twist with mangoes. Just remember to adjust the amount based on the fruit’s sweetness!
Can I Make This Cheesecake Gluten-Free?
Yes! To make a gluten-free version, substitute the graham cracker crumbs with gluten-free graham crackers or almond flour for the crust. Ensure that any other ingredients, like the baking powder, are also gluten-free.
How Do I Ensure My Cheesecake Doesn’t Crack?
To prevent cracking, avoid overmixing the batter, as incorporating too much air can do this. Also, bake it in a water bath (bain-marie) to create a humid environment or let it cool gradually in the oven with the door slightly ajar after baking.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it for longer, you can freeze individual slices. Just wrap them tightly in plastic wrap and then in foil before freezing for up to 3 months. Thaw in the fridge before enjoying!
