This creamy cheesecake topped with fresh berries and juicy peaches is a summer treat you can’t resist! It’s light, fruity, and oh-so-delicious, perfect for warm days.
Honestly, I can’t get enough of those colorful berries on top. It looks fancy, but I promise making it is a breeze—just mix, pour, and chill. So easy, right?
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create the classic crust. If you can’t find them, crushed digestive biscuits or vanilla wafer cookies can work too. I love using flavored cookies for a twist!
Cream Cheese: Use full-fat cream cheese for a rich flavor. Neufchâtel cheese is a great lighter substitute if you want something less fatty, but keep in mind it will be less creamy.
Sour Cream: This adds moisture and a slight tang. Greek yogurt is a good alternative—just make sure it’s plain and unsweetened. I often use it for a protein boost!
Fruits: Fresh is best, but you can use frozen berries if fresh aren’t available. Just thaw and drain them well. Apricot jam gives a lovely shine but try a fruit preserve or honey instead if you prefer!
What’s the Best Way to Avoid Cracks in My Cheesecake?
One of the biggest challenges with cheesecakes is keeping them crack-free. Here’s how to help achieve a smooth surface:
- Mix on low speed and avoid overbeating. This incorporates too much air into the batter, which can lead to cracks.
- Let the cheesecake cool in the oven with the door ajar to prevent sudden temperature changes.
- Using a water bath while baking can add moisture and slow down the cooking process, keeping your cheesecake nice and creamy.
Delicious Creamy Summer Berry and Peach Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Topping:
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh strawberries, hulled and halved
- 2 ripe peaches, peeled and thinly sliced
- 2 tbsp apricot jam or honey (optional, for glaze)
Time Needed
This cheesecake takes about 15 minutes to prepare and 50-60 minutes to bake. After baking, it needs to cool for an hour in the oven and at least 4 hours in the refrigerator to fully chill and set. In total, you’re looking at approximately 6 hours 15 minutes before you can dig in—definitely worth the wait!
Instructions
1. Prepare the Crust:
First, preheat your oven to 325°F (160°C). Grab a 9-inch springform pan and lightly grease it with some butter or cooking spray. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix everything well until it’s crumbly and well-coated. Now, press this mixture firmly into the bottom of the prepared pan. Bake the crust in the preheated oven for about 10 minutes, then set it aside to cool.
2. Make the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Gradually add in the granulated sugar and vanilla extract, mixing well until creamy. Next, add the eggs one at a time, mixing on low speed after each addition just until combined—be careful not to overmix! Now, gently fold in the sour cream and heavy cream until just combined.
3. Bake the Cheesecake:
Pour the cream cheese filling over your cooled crust and use a spatula to spread it evenly on top. Place the cheesecake in the oven and bake for 50 to 60 minutes. The center should be slightly jiggly when you take it out. Once it’s done, turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This step helps prevent cracks on the surface.
4. Chill and Assemble:
After the hour of cooling, remove the cheesecake from the oven and refrigerate it for at least 4 hours, or even overnight if you have time! When you’re ready to serve, carefully arrange the fresh blueberries, raspberries, strawberries, and peach slices on top of the cheesecake.
5. Add the Finishing Touch:
If you’d like, warm the apricot jam or honey slightly in the microwave, then brush it gently over the fruit for a cute, shiny glaze. This step is optional but adds a lovely touch!
6. Serve and Enjoy:
Now it’s time to slice up your delicious and creamy summer berry and peach cheesecake. Enjoy every bite of this lovely dessert with family and friends!
FAQ for Creamy Summer Berry and Peach Cheesecake
Can I Use Different Fruits on Top?
Absolutely! Feel free to swap in any of your favorite fruits. Seasonal fruits like cherries, plums, or even tropical fruits like mango can add a unique twist. Just ensure they are fresh for the best flavor and presentation.
How Can I Make This Cheesecake Gluten-Free?
To make a gluten-free cheesecake, substitute the graham cracker crumbs with gluten-free cookie crumbs or a gluten-free graham cracker option. Always check labels to confirm that your ingredients are certified gluten-free.
Can I Freeze Leftover Cheesecake?
Yes, you can! Wrap the cheesecake tightly in plastic wrap and then in aluminum foil, or store it in an airtight container. It should maintain its quality for up to three months. Thaw it overnight in the fridge before serving.
What if My Cheesecake Doesn’t Set Properly?
If your cheesecake hasn’t set correctly, it may need additional time in the fridge. Also, the baking time can vary based on your oven, so next time, consider baking a bit longer if the filling is still too loose in the center. Just remember, it should still be slightly jiggly when you remove it from the oven!
