This creamy summer cheesecake combines fresh berries and juicy peaches for a sweet treat. The smooth texture is perfect for warm days, and it’s a feast for both the eyes and the taste buds!
Making this cheesecake is like a summer party on a plate! I love serving it chilled, and you can bet I always have seconds—who wouldn’t? 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This is the go-to for a classic cheesecake crust. You can use digestive biscuits or even Oreos for a chocolate twist if you’re feeling adventurous!
Cream Cheese: Make sure it’s at room temperature for a smooth filling. If you want a lighter version, try using Greek yogurt instead, but that will change the flavor slightly.
Sour Cream & Heavy Cream: These add richness and creaminess to the cheesecake. You can substitute the heavy cream with coconut cream for a dairy-free option, and use plain yogurt instead of sour cream if needed.
Fresh Berries & Peaches: Seasonal fruits are best for flavor. You can swap out peaches for nectarines or use a mix of any berries you love. Frozen fruits can work, but they may make the topping watery.
How Do I Prevent My Cheesecake from Cracking?
A common worry with cheesecakes is cracking. One secret is to avoid overmixing your batter, especially after adding the eggs. Here are some tips:
- Allow cream cheese to reach room temperature before mixing for a smoother batter.
- Bake the cheesecake in a water bath to keep moisture consistent.
- After baking, turn off the oven and leave the door ajar. This gradual cooling helps prevent cracks.
Taking these steps will give you a beautiful cheesecake every time!
How to Make Creamy Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
- 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 Topping:
- 1 cup fresh summer berries (strawberries, blueberries, raspberries)
- 1 large ripe peach, peeled, pitted, and thinly sliced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
This delightful cheesecake requires about 25 minutes of prep time, plus 50-60 minutes of baking, and 4 hours of chilling time (preferably overnight). It’s an easy process with some waiting, allowing you to enjoy a delicious and creamy dessert!
Step-by-Step Instructions:
1. Prepare the Oven and Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is well mixed. Then, press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set this aside while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in the granulated sugar and vanilla extract, continuing to mix until everything is well combined. Then, add the eggs one at a time, beating well after each addition to incorporate them fully. Finally, mix in the sour cream and heavy cream, ensuring the batter is smooth and creamy.
3. Bake the Cheesecake:
Pour the cheesecake batter over the prepared crust in the springform pan. Bake in your preheated oven for about 50-60 minutes. You want the edges to be set while the center is still slightly jiggly. Once done, turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour to prevent cracking.
4. Cool and Refrigerate:
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover it and refrigerate for at least 4 hours, but overnight is even better for the flavors to develop.
5. Prepare the Fruit Topping:
While your cheesecake is chilling, prepare the fruit topping. In a bowl, toss together the fresh berries and thinly sliced peach with granulated sugar and lemon juice. Allow it to sit for about 15-20 minutes, letting the fruits macerate and release their juices.
6. Serve the Cheesecake:
When you’re ready to serve, gently spoon the fruit mixture over the chilled cheesecake. If desired, garnish with fresh mint leaves for a touch of color and freshness. Slice, serve, and enjoy this delightful creamy summer treat!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Crust?
Absolutely! You can substitute graham cracker crumbs with crushed Oreo cookies for a chocolate crust, or use crushed digestive biscuits if you prefer a different flavor. Just make sure to adjust the sugar based on your cookie choice.
Can I Make This Cheesecake Dairy-Free?
Yes! To make this cheesecake dairy-free, use vegan cream cheese instead of regular cream cheese, and opt for coconut cream in place of heavy cream. You can also use non-dairy yogurt for the sour cream.
How Can I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cheesecake for up to 3 months. Just ensure it’s well wrapped to prevent freezer burn. Thaw it overnight in the fridge before serving.
Can I Use Frozen Fruits for the Topping?
While fresh fruits provide the best flavor and texture, you can use frozen fruits if necessary. Just be sure to thaw and drain them before tossing with the sugar and lemon juice to avoid a watery topping.
