This Summer Berry and Peach Cheesecake is a delightful treat! With fresh fruits layered on a creamy cheesecake base, it’s both colorful and tasty—perfect for hot days.
Just imagine biting into the juicy berries and sweet peaches while enjoying that smooth creaminess. It’s like summer on a plate! 🍑🍓 I love serving it chilled, making it even more refreshing for my family and friends.
Key Ingredients & Substitutions
Graham cracker crumbs: This is the classic choice for the crust. If you need a gluten-free version, use crushed gluten-free cookies or almond flour mixed with a bit of sugar and melted butter.
Cream cheese: Full-fat cream cheese gives the best flavor and texture. For a lighter option, try using Neufchâtel cheese, which has less fat. Just note it might be a little softer.
Sour cream: This adds creaminess and tang. Plain Greek yogurt can be used as a substitute; it has a similar texture and flavor, plus it’s a bit healthier!
Fruit: Fresh berries and peaches really shine in this recipe. If you can’t find fresh fruit, frozen can work; just make sure to thaw and drain excess moisture first. You could also try other fruits like mango or kiwi!
How Do You Achieve a Smooth Cheesecake Texture?
Getting a smooth and creamy cheesecake requires a few key steps:
- Ensure your cream cheese is at room temperature before mixing. This helps prevent lumps and creates a silky texture.
- Mix the batter just until ingredients are combined. Overmixing can introduce air, causing cracks while baking.
- Using a water bath (bain-marie) helps regulate the temperature, preventing the cheesecake from baking too quickly and cracking.
Always let your cheesecake cool slowly in the oven with the door slightly ajar. This helps prevent sudden temperature shifts that cause cracking!
Refreshing 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 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- Zest of 1 lemon
For the Fruit Topping:
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries, hulled and halved
- 2 ripe peaches, peeled and sliced
- 2 tbsp honey or powdered sugar (optional, for glaze)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This delicious cheesecake requires about 15 minutes of prep time, 1 hour to bake, and at least 4 hours to chill in the fridge (or overnight for the best results). It’s perfect for making ahead for gatherings!
Step-by-Step Instructions:
1. Preparing the Oven and Springform Pan:
Preheat your oven to 325°F (160°C). Take a 9-inch (23 cm) springform pan, grease it lightly, and wrap the outside with aluminum foil. This helps prevent any leaks while baking.
2. Making the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of your prepared springform pan. Bake the crust in your preheated oven for about 10 minutes, then set it aside to cool.
3. Blending the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the sugar and keep beating until it’s well blended. Then add in the vanilla extract and lemon zest, mixing thoroughly. Next, add the eggs one at a time, making sure to beat well after each addition. Finish by mixing in the sour cream and heavy cream until the mixture is smooth.
4. Baking the Cheesecake:
Pour your cheesecake filling over the cooled crust in the springform pan. Gently tap the pan on the counter to remove any air bubbles. Now, place the springform pan into a larger baking dish filled with about an inch of hot water (this creates a water bath for even baking). Bake the cheesecake for 55–65 minutes, or until the edges are set but the center still has a slight jiggle.
5. Cooling the Cheesecake:
Once baked, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. This step helps prevent cracks in your cheesecake. After an hour, carefully remove the cheesecake from the oven, take off the foil, and let it chill in the fridge for at least 4 hours or preferably overnight.
6. Adding the Fruit Topping:
When you’re ready to serve, take the cheesecake out of the fridge. Arrange the fresh blueberries, raspberries, strawberries, and peach slices beautifully on top of the cheesecake. If desired, drizzle some honey or sprinkle powdered sugar over the fruits for a delightful glaze, and finish with fresh mint leaves for garnish.
7. Slice and Enjoy:
Now it’s time to slice up your refreshing summer berry and peach cheesecake! Enjoy this delightful dessert on a sunny day with family and friends!
FAQ for Refreshing Summer Berry and Peach Cheesecake
Can I Use a Store-Bought Crust?
Absolutely! If you’re short on time, a store-bought graham cracker or cookie crust will work well. Just skip the steps for making your own crust and proceed directly to the filling!
How Can I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, replace the graham cracker crumbs with gluten-free cookie crumbs or finely ground almond flour mixed with melted butter. Just ensure that all your ingredients are labeled gluten-free to avoid cross-contamination!
What Should I Do if My Cheesecake Cracks While Baking?
Don’t worry too much! If your cheesecake cracks, it can still taste great. To prevent cracking in the future, avoid overmixing the batter, use a water bath for gentle cooking, and cool the cheesecake slowly in the oven with the door slightly ajar.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cheesecake (without the fruit topping) for up to 2 months. Thaw it in the fridge overnight before serving!
