This Fresh Summer Berry and Peach Cheesecake is a delightful treat! It’s creamy and fruity, packed with delicious berries and juicy peaches, making it perfect for warm days.
You’ll love how easy it is to whip up, plus the colorful topping makes it look fancy! I like to serve it chilled on the patio. It always brightens up my summer gatherings! 🌞
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a delicious base for the cheesecake. If you’re out, you can substitute them with crushed digestive biscuits or even Oreo crumbs for a chocolate twist!
Cream Cheese: This is essential for a rich and creamy cheesecake. If you’re looking for a lighter option, use Neufchâtel cheese, which has less fat but still delivers a creamy texture.
Sour Cream: This adds tanginess and creaminess. Greek yogurt is a great substitute if you’re avoiding sour cream; it works without losing too much creaminess!
Fruits: Fresh strawberries, blueberries, and peaches bring vibrant flavors. You can swap for any fresh fruit you love, like blackberries, raspberries, or even mango for a tropical vibe!
How Do You Make A Smooth Cheesecake Filling?
Getting your cheesecake filling smooth is crucial for a velvety texture. Here’s how:
- Start with room temperature cream cheese. This is key—cold cream cheese can lead to lumps.
- Beat the cream cheese until it’s really creamy before adding any other ingredients. This makes a big difference!
- Add sugar and vanilla next, mixing until fully combined and smooth.
- When adding eggs, mix in one at a time, ensuring each is fully incorporated before adding the next. This helps prevent overmixing.
- Finally, mix in your sour cream and heavy cream gently until just combined. Avoid overmixing to keep the batter light.
These tips will ensure your cheesecake filling is perfectly smooth, creating that delicious creamy dessert you love!
Fresh Summer Berry and Peach Cheesecake
Ingredients:
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 (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the fruit topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled and thinly sliced
- 2 tbsp apricot jam (for glaze, optional)
- 1 tbsp water (for glaze, optional)
Time Estimate:
This cheesecake will take you about 30 minutes of prep time and 60-70 minutes of baking time. It’s best to let it chill in the fridge for at least 4 hours or ideally overnight. So, allow around 5-6 hours total when including chilling time. Worth the wait, trust me!
Step-by-Step Instructions:
1. Prepare the crust:
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan to prevent sticking. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter together until everything is evenly combined. Now, press this mixture firmly into the bottom of the prepared pan to form a solid crust. Once done, pop it in the oven for about 10 minutes until it’s lightly golden. After baking, take it out and let it cool while you prepare the filling.
2. Make the cheesecake filling:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese until it’s nice and smooth. Add in the granulated sugar and vanilla extract, then continue to beat until everything is well combined. Now, add the eggs one by one, making sure to mix well after each addition. Finally, stir in the sour cream and heavy cream gently until the mixture is all creamy and smooth.
3. Bake the cheesecake:
Carefully pour the cheesecake filling over your cooled crust in the springform pan. Bake it in the oven for about 50-60 minutes. Keep an eye on it—the center should be set but still slightly wobbly. Once it’s done, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This step helps it cool down gradually and prevents cracking.
4. Chill and prepare the toppings:
After it’s cooled in the oven, take the cheesecake out and let it cool to room temperature on the counter. Once cooled, cover it and refrigerate for at least 4 hours, or overnight if you can wait! When you’re ready to serve, arrange the fresh strawberries, blueberries, raspberries, and peach slices beautifully on top of the cheesecake.
5. Finishing touches:
If you want to add a shiny glaze, warm the apricot jam and water in a small saucepan until it’s liquid. Then, brush it lightly over the fruit topping. Slice your cheesecake and serve it chilled. Enjoy every bite of this refreshing and fruity dessert!
FAQ for Fresh Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! While the recipe features strawberries, blueberries, raspberries, and peaches, you can easily swap in any seasonal fruits you prefer, such as blackberries, mangoes, or even cherries. Just make sure to slice or prepare them appropriately for a beautiful presentation!
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. If you want to keep it longer, you can freeze slices by wrapping them tightly in plastic wrap and then placing them in a freezer bag. Thaw in the fridge before enjoying!
Can I Make This Cheesecake Without Eggs?
Yes! For an egg-free version, you can use a commercial egg replacer or substitute each egg with 1/4 cup of unsweetened applesauce or a mashed ripe banana. Keep in mind that the texture may vary slightly, but it will still be delicious!
What Should I Do if My Cheesecake Cracks?
If you notice cracks in your cheesecake after baking, don’t worry! They’re common and can happen due to rapid cooling. To disguise them, just cover the top with your fruit topping, or you can also use whipped cream to smooth things over. It will still taste amazing!
