This Summer Berry and Peach Cheesecake is a fruity delight! With creamy cheese, sweet peaches, and colorful berries, it’s perfect for hot days and gatherings.
I love how it looks with all those bright colors! Plus, the combination of flavors makes each bite feel like summer. It’s so easy to whip up, and everyone will ask for seconds! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms a crunchy base. If you don’t have graham crackers, try crushed digestive biscuits or Nilla wafers for a different flavor.
Cream Cheese: Full-fat cream cheese gives the best texture. For a lighter option, you can use Neufchâtel cheese, but it may not be as creamy.
Sour Cream: It adds tanginess. If you’re dairy-free, you can substitute with a non-dairy yogurt or cashew cream for similar creaminess.
Fresh Peaches and Berries: Use ripe, juicy fruits for the best taste! If peaches are out of season, try using nectarines. Frozen berries work too; just ensure they’re thawed and drained.
How Can I Ensure My Cheesecake Comes Out Smooth and Creamy?
The key to a smooth cheesecake filling lies in how you mix it. Start by letting your cream cheese soften at room temperature. This prevents lumps and ensures it blends easily.
- Beat the cream cheese first until smooth before adding any sugar.
- Add eggs one at a time, mixing just enough to incorporate each one. Overmixing can add too much air, leading to cracks.
- Mix just until combined when adding sour cream and lemon juice. This keeps your cheesecake dense and creamy.
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 tablespoon lemon juice
For the Fruit Topping:
- 1 cup fresh peaches, thinly sliced
- 1 cup mixed summer berries (strawberries, blueberries, raspberries, blackberries)
- 2 tablespoons apricot jam (optional, for glaze)
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes of prep time. Then you’ll need about 50-60 minutes to bake it, plus at least 4 hours (or overnight) to chill in the fridge. Total time including chilling is approximately 5-6 hours, but the wait is worth it!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). Grease a 9-inch springform pan, making sure it’s ready for the crust. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to create a nice, even crust. Bake it in the oven for about 10 minutes, then take it out and let it cool while you make the filling.
2. Make the Cheesecake Filling:
Next, grab a large mixing bowl and beat the softened cream cheese with a hand mixer until it’s smooth and creamy. Gradually add in the sugar while continuing to beat the mixture. Add the eggs one at a time, making sure to mix well after each addition. Now stir in the vanilla extract, sour cream, and lemon juice. Just mix until everything is combined well—don’t overdo it!
3. Bake the Cheesecake:
Pour your cheesecake batter over the cooled crust, using a spatula to smooth the top. Place the cheesecake in the preheated oven and bake it for about 50-60 minutes. The edges should be set, but the center will still jiggle a bit. Once done, turn off the oven, crack the oven door, and let the cheesecake cool in there for about 1 hour.
4. Chill the Cheesecake:
After it has cooled, remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight for the best texture. This step is crucial for that creamy cheesecake goodness you want!
5. Add the Topping:
When you’re ready to serve, arrange the thinly sliced peaches and mixed summer berries on top of the cheesecake in a beautiful pattern. If you like, you can warm the apricot jam in the microwave for a few seconds and then lightly brush it over the fruit to create a lovely glaze. This step is optional, but it adds a nice shine!
6. Serve and Enjoy:
Finally, slice the cheesecake, serve it chilled, and get ready for compliments! Enjoy your fresh and fruity Summer Berry and Peach Cheesecake!
Frequently Asked Questions
Can I Use a Different Type of Crust?
Absolutely! If graham crackers aren’t your thing, you can try using crushed Oreo cookies, digestive biscuits, or even a nut-based crust for a gluten-free option. Just keep the measurements similar to maintain the texture!
Can I Make This Cheesecake in Advance?
Yes, you can make this cheesecake a day or two in advance! Just make sure to store it tightly covered in the refrigerator. It actually tastes even better after a day or two as the flavors meld together!
What Should I Do If I Don’t Have Sour Cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt or a non-dairy yogurt for a similar tangy taste and creamy texture. Both options work well in the cheesecake filling!
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices wrapped well in plastic wrap and foil for up to 2-3 months. Thaw in the fridge before serving!
