This Summer Berry and Peach Cheesecake is a fruity delight! With a creamy filling and a crunchy crust, it showcases fresh berries and juicy peaches, making it perfect for warm days!
Who can resist that colorful topping? Every bite feels like summer! I love serving it at gatherings; it’s a guaranteed crowd-pleaser. Just remember to save a slice for yourself! 🍑🍓
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base of your crust, giving that classic cheesecake flavor. If you don’t have graham crackers, you can use crushed cookies like Oreos or even digestive biscuits.
Cream cheese: It’s essential for that creamy texture. If you’re looking for a lighter option, try Neufchâtel cheese, which has less fat but still provides great flavor.
Sour cream or heavy cream: I often go for sour cream for a tangy kick. If you’re avoiding dairy, a dairy-free cream cheese will work too. Just make sure it’s firm enough to hold the filling together!
Fresh fruits: Berries and peaches shine in this recipe! If they’re out of season, frozen fruits can work—just ensure they’re thawed and drained to avoid excess moisture.
How Can I Ensure My Cheesecake Doesn’t Crack?
Cracking is a common challenge when baking cheesecake, but you can easily prevent it! Here are some tips to keep your cheesecake smooth and beautiful:
- Bake at a lower temperature. Keeping it at 325°F helps it cook evenly.
- After baking, leave the cheesecake in the turned-off oven for an hour with the door ajar. This gradual cooling helps prevent cracks.
- Make sure not to overbeat the mixture once you add the eggs, as excess air can lead to cracks.
- If you’ve followed these tips but still see cracks, don’t worry! You can cover them with the fruit topping, and no one will notice!
How Do I Know When My Cheesecake is Done?
To check if it’s done, look for a slightly jiggly center that doesn’t wobble much. You can also gently touch the top; it should feel set but soft. Remember, it will firm up more in the fridge!
Enjoy baking and savoring your Summer Berry and Peach 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
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or heavy cream
- 1 tablespoon all-purpose flour (optional, for firmness)
For the Fruit Topping:
- 1 cup fresh strawberries, hulled and halved
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled and thinly sliced
- 2 tablespoons apricot jam (optional, for glaze)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, 10 minutes of baking for the crust, and 50-60 minutes for the cheesecake. After baking, you will need about 4 hours to cool in the fridge, so plan for at least 5 hours in total before you can enjoy your cheesecake!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is well combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it is smooth and creamy. Gradually add the granulated sugar while continuing to mix until everything is well blended. Next, add the eggs one by one, beating on low speed after each addition. Then mix in the vanilla extract, sour cream (or heavy cream), and the flour if you’re using it, until the mixture is smooth. Pour the cheesecake filling over the cooled crust and spread it out evenly.
3. Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for about 50-60 minutes. The center should be almost set (it might jiggle slightly). After baking, turn off the oven but leave the cheesecake inside with the door slightly open for 1 hour to help prevent cracking. Once it’s done, remove from the oven and let it cool to room temperature. Afterward, refrigerate the cheesecake for at least 4 hours or even overnight—this will help it set properly.
4. Prepare the Fruit Topping:
Once the cheesecake is chilled and set, it’s time to add the fruits! Arrange the sliced peaches and mixed berries beautifully on top of the cheesecake. If you want a nice glaze, warm the apricot jam slightly and brush it over the fruit for a lovely shiny finish.
5. Serve:
Carefully remove the sides of the springform pan. Slice your gorgeous cheesecake, serve it chilled, and enjoy every fruity bite!
Enjoy your fresh, colorful Summer Berry and Peach Cheesecake! It’s sure to be a hit!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Fruit for the Topping?
Absolutely! While the recipe suggests strawberries, blueberries, raspberries, and peaches, you can get creative! Other great options include blackberries, kiwi, or even mixed tropical fruits like mango and pineapple. Just make sure the fruit is fresh and not overly watery.
How Do I Store Leftover Cheesecake?
To store leftovers, cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 4-5 days. If you want to keep it longer, you can also freeze slices in an airtight container for up to 2 months. Just thaw in the fridge before enjoying.
Can I Make This Cheesecake Gluten-Free?
Yes! To make it gluten-free, simply use gluten-free graham cracker crumbs or an alternative like almond flour or gluten-free cookie crumbs for the crust. Ensure that all other ingredients are also gluten-free.
What Should I Do If My Cheesecake Cracks?
If you notice cracks, don’t worry! This is common. To disguise them, you can add the fruit topping or a dusting of powdered sugar. For next time, try baking at a lower temperature and following the cooling steps closely to minimize cracking.
