This Fresh Summer Berry and Peach Cheesecake is a burst of fruity goodness! It has a creamy layer filled with sweet berries and juicy peaches, all resting on a tasty graham cracker crust.
It’s like summer on a plate! I love serving this cheesecake at gatherings—it always impresses. Plus, who can resist those bright colors? It’s almost too pretty to eat! 🌞
Key Ingredients & Substitutions
Graham Crackers: They create a wonderful base for your cheesecake. If you don’t have graham crackers, try using digestive biscuits or even vanilla wafer cookies for a different flavor and texture.
Cream Cheese: This is the star of the cheesecake. A reduced-fat version can work, but the texture will be different. For vegan options, use vegan cream cheese or blended silken tofu.
Sour Cream: It adds creaminess and tang. If you’re looking for a substitute, plain Greek yogurt does the job nicely. It provides a similar consistency and flavor.
Fruit: Fresh strawberries, blueberries, and peaches work perfectly here. You can swap in other berries like raspberries or blackberries, or use canned peaches if fresh ones aren’t available.
How Do I Ensure My Cheesecake Doesn’t Crack?
Cracking is a common problem for cheesecakes, but there are ways to prevent it. Here are some tips:
- **Mix Gently:** When combining your ingredients, avoid overmixing to keep too much air in the batter, which can lead to cracks.
- **Water Bath:** Bake your cheesecake in a water bath. Place the springform pan in a larger baking dish filled with hot water to help regulate the temperature.
- **Cool Gradually:** Once baking is done, turn off the oven and let your cheesecake cool inside. This gradual change in temperature prevents cracks from forming as it cools.
- **Skip the Oven Temp Changes:** Ideally, bake at a steady temperature and avoid sudden changes, as this can trigger cracks.
With these insights and tips, your Fresh Summer Berry and Peach Cheesecake should turn out wonderfully! Enjoy making this delightful dessert.
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Fruit Topping:
- 1 cup fresh strawberries, hulled and halved
- 1 cup fresh blueberries
- 1 cup fresh peaches, peeled, pitted, and sliced
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes of preparation time and requires 50-60 minutes of baking time. Don’t forget to chill it in the fridge for at least 4 hours (or overnight) before serving. In total, plan for around 5 hours, allowing time for baking, cooling, and chilling.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything is evenly moistened. Firmly press this mixture into the bottom of the springform pan, making sure it’s an even layer. Bake for 10 minutes, then take it out and set it aside to cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it’s smooth and creamy. Next, add the granulated sugar and vanilla extract, continuing to mix until it’s light and fluffy. Add in the eggs one at a time, mixing well after each addition. Be careful not to overmix! Finally, blend in the sour cream and heavy cream until the mixture is nice and smooth.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake it in the oven for about 50 to 60 minutes. The center should be just set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This helps it cool gradually and prevents cracks.
4. Chill and Prepare the Topping:
Remove the cheesecake from the oven and let it cool completely on the counter before refrigerating it for at least 4 hours or overnight. While the cheesecake is chilling, prepare the fruit topping. In a bowl, combine the strawberries, blueberries, peaches, granulated sugar, and lemon juice. Let it sit for 15-20 minutes so the fruits can release their juices.
5. Serve Your Cheesecake:
Once the cheesecake is fully chilled, spoon the fresh fruit topping evenly over the cheesecake. If you want, garnish with fresh mint leaves for a pop of color. Slice and serve chilled—enjoy this refreshing treat!
Enjoy your refreshing Fresh Summer Berry and Peach Cheesecake!
FAQ for Fresh Summer Berry and Peach Cheesecake
Can I Use Frozen Fruit for the Topping?
Yes, you can use frozen fruit! Just make sure to thaw it completely and drain any excess liquid before using it in the topping to avoid a watery texture. You may also want to adjust the sugar since frozen fruit is often sweeter.
What If I Don’t Have a Springform Pan?
No worries! You can use a regular round cake pan, but be aware that it may be difficult to remove the cheesecake without a springform. Consider lining the pan with parchment paper for easier removal, or simply serve it directly from the pan.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake is perfect for making ahead. It can be made 1-2 days in advance, just keep it tightly covered in the refrigerator. Add the fruit topping right before serving for the freshest taste.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cheesecake can be enjoyed cold, or you can let it come to room temperature before serving for a softer texture.
