This Summer Berry and Peach Cheesecake is a fruity and creamy delight that’s perfect for warm days. With fresh berries and juicy peaches, it’s like a little slice of summer on your plate!
I love how the colorful fruits sit on top like a party for your taste buds. Plus, it’s super easy to make. Just blend, bake, and enjoy the sweet flavors in every bite! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the classic base for cheesecake crusts, giving a sweet crunch. If you can’t find them, try using crushed digestive biscuits or vanilla wafer cookies for a different flavor!
Cream Cheese: This is essential for the creamy filling. Philadelphia brand is popular, but any block cream cheese works. For a lighter option, Neufchâtel cheese can be used as a substitute.
Sour Cream: Sour cream adds richness and a slight tang. If you’re lactose intolerant, try substituting with plain Greek yogurt for a similar taste and texture.
Fresh Berries: This recipe calls for strawberries, blueberries, and raspberries, but you can also use blackberries, cherries, or even sliced kiwi for fun colors and flavors. Just make sure the fruit is ripe and sweet!
How Do I Get a Smooth Cheesecake Filling?
Achieving a smooth cheesecake filling is key to a delicious cheesecake. Start with softened cream cheese; it’s much easier to blend without lumps. Gradually mix in your sugar while beating the cream cheese to incorporate air for a lighter texture.
- Beat the cream cheese alone first until really smooth. This step is important!
- Add sugar gradually, mixing thoroughly after each addition.
- When adding eggs, mix just enough to combine. Overbeating can add too much air, causing cracks.
- Finally, blend in the sour cream and heavy cream until just combined for a creamy finish.
Taking these steps will help you achieve a lovely, lump-free filling for your cheesecake!
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:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
For The Topping:
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 large ripe peach, peeled and sliced
- 2 tbsp apricot jam (optional, for glaze)
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes to prepare, and then you’ll need to bake it for 50-60 minutes. After baking, allow it to cool for 1 hour in the oven and then chill it in the fridge for at least 4 hours or overnight. So overall, plan for around 5 hours including chilling time.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 325°F (163°C). Grease your 9-inch (23 cm) springform pan, which will hold all that creamy goodness!
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir it all together until it looks like wet sand. This will be your tasty crust! Press the mixture firmly into the bottom of the prepared pan and pop it into the oven for 10 minutes. Remove it and let it cool.
3. Mix the Cheesecake Filling:
Now for the fun part! In a large bowl, beat the softened cream cheese until it’s nice and smooth. Gradually add the sugar while continuing to beat it until creamy. Next, add the eggs one at a time, making sure to beat well after each addition. Don’t forget to stir in the vanilla extract too. Then, blend in the sour cream and heavy cream until everything is mixed well.
4. Bake the Cheesecake:
Pour the cheesecake batter over your cooled crust and spread it out evenly. Place it in the oven and bake for 50-60 minutes. The edges should feel set while the center is still a little jiggly. Once it’s done baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps prevent cracks!
5. Cool and Chill:
After an hour, take the cheesecake out and let it cool completely at room temperature. Then, cover it and refrigerate for at least 4 hours or preferably overnight to allow it to set perfectly.
6. Add Toppings:
When you’re ready to serve, arrange the sliced peaches and mixed berries on top of the cheesecake in a beautiful pattern. If you like, warm the apricot jam in a small saucepan until it’s liquid, then brush it lightly over the fruit to give it a nice shine and keep it fresh.
7. Slice and Enjoy!
Slice your cheesecake, serve it cold, and enjoy every delicious bite of your Summer Berry and Peach Cheesecake. It’s a fruity celebration in every slice!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! While this recipe features strawberries, blueberries, raspberries, and peaches, feel free to swap in your favorite fruits. Blackberries, cherries, or kiwi also work well for a colorful and tasty topping!
Can I Make This Cheesecake Without a Springform Pan?
If you don’t have a springform pan, you can use a regular round cake pan. Just make sure to line the bottom with parchment paper for easy removal. Note that you may need to chill it longer, and reversing the cheesecake onto a plate may be tricky, so a springform is recommended if possible!
Can I Freeze Leftover Cheesecake?
Yes, you can freeze cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving for the best texture.
Why Did My Cheesecake Sink or Crack?
Cheesecakes can sink or crack for a few reasons, including overbeating the eggs, which introduces too much air, or sudden temperature changes. To help prevent this, beat the batter just until combined, and leave the cheesecake to cool gradually in the oven after baking.
