This Summer Berry and Peach Cheesecake is a treat! With a creamy filling and a crust made of cookies, it’s loaded with sweet peaches and mixed berries that’ll make your taste buds dance.
Every slice feels like a sunny day! I always say, “The more berries, the better!” You might even want to pile on the fruit. 🍑🍓 So refreshing and perfect for hot days!
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of your cheesecake crust! If you can’t find them, digestive biscuits work great as a substitute. For a gluten-free option, try almond flour or gluten-free cookies!
Cream Cheese: Make sure your cream cheese is softened for easy blending. I love using full-fat cream cheese for richness. If you’re watching calories, you could use a lighter version, but the texture may change a bit.
Mixed Summer Berries: Fresh berries like strawberries, blueberries, and raspberries are perfect. If they’re out of season, feel free to use frozen berries (just thaw and drain excess moisture) or other fruits like cherries or mangoes for a twist!
Sour Cream: This adds creaminess and tanginess to the cheesecake. If you’re dairy-free, you might try coconut cream or a dairy-free yogurt instead.
How Do You Bake the Perfect Cheesecake?
Baking a cheesecake can be tricky, but here’s how to get it just right:
- When mixing, avoid overbeating to keep the texture smooth and prevent cracks.
- Check for doneness: the edges should be set, while the center still jiggles slightly. It will firm up as it cools.
- Cool it gradually! After baking, turning off the oven and leaving the door ajar helps prevent drastic temperature changes, which can cause cracking.
- Refrigerate! The longer it chills, the firmer it becomes and the flavors meld beautifully. Overnight is best!
Enjoy baking and feel free to add your favorite touches! A little experiment can lead to delicious surprises!
How to Make Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 Âľ cups graham cracker crumbs (or digestive biscuit crumbs)
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- ÂĽ cup all-purpose flour
For the Fruit Topping:
- 2 cups mixed summer berries (strawberries, blueberries, raspberries)
- 1 large ripe peach, thinly sliced
- 2 tbsp apricot jam or honey (optional, for glaze)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This cheesecake requires about 20 minutes of prep time and 50-60 minutes to bake. After that, you let it cool in the oven for an hour, then refrigerate for at least 4 hours, or ideally overnight, before serving. In total, plan for about 5 to 6 hours for cooling and chilling, but don’t worry—most of that is hands-off time!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is combined. Press this mixture firmly into the bottom of the prepared pan to form a solid crust. Bake it in the oven for about 10 minutes, then remove it and let it cool completely.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer. Keep mixing until the mixture is smooth and creamy without lumps. Next, add the vanilla extract; then, add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream and flour gently until just combined—be careful not to overmix to keep your cheesecake smooth!
3. Bake the Cheesecake:
Pour the creamy cheesecake batter over your cooled crust in the springform pan. Smooth the top with a spatula for even baking. Place it on the middle rack of your oven and bake for 50-60 minutes. You’re looking for the edges to be set while the center remains slightly jiggly—not liquid, but just a little wobbly. This indicates it’s perfectly baked!
4. Cool and Chill:
Once baked, turn off the oven and crack the door open slightly. Leave the cheesecake inside for about an hour to cool gradually—this helps prevent cracking. After an hour, remove it from the oven and refrigerate for at least 4 hours, but overnight is best for firming up those delicious flavors.
5. Prepare the Fruit Topping:
When you’re ready to serve, take the cheesecake out of the fridge. Arrange the thinly sliced peaches and mixed berries on top of the cheesecake as beautifully as you like! If you want to add a nice shiny glaze, warm the apricot jam or honey gently and brush it over the fruit. A garnish of fresh mint leaves adds a lovely touch.
6. Serve and Enjoy:
Slice your cheesecake and serve chilled. It’s the perfect dessert for summer gatherings! Enjoy your refreshing Summer Berry and Peach Cheesecake!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! While mixed berries and peaches are delicious, feel free to experiment with other fruits such as cherries, mangoes, or even nectarines. Just ensure they are ripe and juicy for the best flavor!
How Do I Make This Cheesecake Gluten-Free?
To make this cheesecake gluten-free, simply substitute the graham cracker crumbs with gluten-free cookie crumbs or ground almonds. Also, double-check that your other ingredients, like the flour, are certified gluten-free.
Can I Make This Cheesecake Without Sour Cream?
Yes, you can! If you don’t have sour cream, try using Greek yogurt or a dairy-free yogurt alternative for a similar tangy flavor and creaminess.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Just thaw in the fridge before serving!
