This lovely cheesecake is perfect for summer! With fresh berries and juicy peaches, it’s a sweet treat that looks as bright as a sunny day.
The fruit makes it feel light and fun. I love to serve it at picnics, and the guests always ask for seconds! Just remember to save some for yourself! 😄
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the crust. If you don’t have graham crackers, try vanilla wafers or digestive biscuits instead for a different flavor.
Cream Cheese: This gives the cheesecake its creamy texture. Low-fat cream cheese works too, but full fat makes it extra smooth. If you’d like a dairy-free option, look for vegan cream cheese.
Fresh Fruit: Peaches, strawberries, raspberries, and blueberries are great. Feel free to substitute with any seasonal fruits like blackberries or kiwi for variety.
Sour Cream: This adds tanginess to the filling. Greek yogurt can be a good substitute if you’re out of sour cream.
How Do I Prevent My Cheesecake from Cracking?
Cracking in cheesecakes is often due to sudden temperature changes. Here’s how to avoid it:
- Always allow your cheesecake to cool gradually. After baking, turn off the oven but leave the door ajar for an hour.
- Cooling at room temperature first helps avoid shocks from a cold fridge.
- If you find cracks forming, remember they can often be covered with delicious fruit toppings!
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- Zest of 1 lemon
For the Fruit Topping:
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 peaches, peeled and sliced
- 2 tbsp apricot jam (optional, for glazing)
How Much Time Will You Need?
This cheesecake recipe takes about 20 minutes of preparation time, plus 60-70 minutes of baking, and then at least 4 hours to chill in the refrigerator (or overnight for best results). So, in total, plan for around 5-6 hours, including chilling time.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 325°F (163°C) so it’s hot and ready for baking. Grease a 9-inch springform pan. This helps to easily release the cheesecake later on.
2. Making the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until everything is well mixed. Then, press this crumb mixture firmly into the bottom of your springform pan to create an even layer. Bake in the oven for about 10 minutes. After that, take it out and let it cool while you prepare the cheesecake filling.
3. Preparing the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s super smooth and creamy. Next, add the granulated sugar and mix until everything is well blended. Then, add the eggs one at a time, making sure to beat well after each addition. Finally, mix in the vanilla extract, sour cream, heavy cream, lemon juice, and lemon zest until you get a smooth mixture.
4. Baking the Cheesecake:
Pour the cheesecake batter over the cooled crust in the springform pan. Use a spatula to smooth the top. Bake it in your preheated oven for 50-60 minutes. The edges should be set, but the center will still jiggle a little.
5. Cooling the Cheesecake:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open. Let it cool for about 1 hour. This step helps prevent cracks! Afterward, remove it and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight if possible.
6. Adding the Fruit Topping:
When you are ready to serve, take the cheesecake out of the fridge. Arrange the fresh fruit slices—peaches, strawberries, blueberries, and raspberries—on top of the chilled cheesecake in a beautiful pattern.
7. Optional Glazing:
If you like, you can warm the apricot jam gently and then brush it over the fresh fruit to give it a lovely glaze.
8. Serving:
Slice the cheesecake and serve it chilled. Enjoy every delicious bite of your fresh summer berry and peach cheesecake!
FAQ for Fresh Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! Feel free to substitute the fruits with any seasonal fruits you love. Peaches, nectarines, or even cherries work beautifully!
How Can I Make This Cheesecake Gluten-Free?
Simply use gluten-free graham cracker crumbs or crushed nuts for the crust. Make sure all other ingredients, especially the fillings, are gluten-free as well.
Can I Use a Store-Bought Cheesecake Mix?
Yes, you can! Just follow the instructions on the package for a quick alternative, but keep in mind that your fruit topping will still give it that fresh summer flavor!
What’s the Best Way to Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. To maintain the freshness of the fruit topping, it’s best to add it just before serving.
