This Summer Berry and Peach Cheesecake is light and fruity, perfect for warm days! With fresh berries and sweet peaches, it’s a colorful treat that brightens up any table.
Honestly, every bite feels like summer itself! I usually serve it with whipped cream and a smile. You can’t help but feel happy with such a delicious dessert around!
Making it is a breeze! Just blend the ingredients, pour into a crust, and chill. It’s a fun way to enjoy those summer flavors without a lot of fuss!
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base for a delicious crust. If you’re looking for a gluten-free option, crushed nuts or gluten-free cookies work great too!
Cream cheese: The star of the filling gives it a rich flavor. If you’re dairy-free, vegan cream cheese is a lovely substitute. The texture may differ slightly, but it works well!
Fresh peaches: They add a lovely sweetness. If peaches are out of season, you can use canned peaches. Just drain them well and chop them!
Fresh summer berries: Mixed berries like strawberries and blueberries are fabulous for flavor and color. Frozen berries can be used in a pinch, but make sure to thaw and drain them first.
Sour cream or heavy cream: Sour cream adds a tangy kick. If you prefer a lighter version, use Greek yogurt as a substitute.
How Do I Bake a Cheesecake Without Cracking?
A cheesecake can crack if it cools too quickly, so controlling the temperature is key. Here’s how to do it effectively:
- Bake the cheesecake until the edges are set and the center is slightly jiggly but not liquid.
- After baking, turn off the oven but keep the cheesecake inside with the door slightly ajar for about an hour. This lets it cool gradually.
- Finally, chill it in the fridge for at least 4 hours (or overnight) before serving to help it fully set and stay smooth.
Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or heavy cream
- 1 cup fresh peaches, peeled and diced
- 1 cup mixed fresh summer berries (such as strawberries, blueberries, raspberries)
For the Topping:
- 1 cup fresh summer berries and peach slices for garnish
- Optional: powdered sugar for dusting
- Optional: fresh mint leaves for garnish
How Much Time Will You Need?
The total time needed for this cheesecake is about 6 hours. This includes 15 minutes for prep, 60 minutes for baking, 1 hour for cooling in the oven, and at least 4 hours for chilling in the fridge before serving.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to create a crust.
2. Bake the Crust:
Bake the crust in the oven for about 8-10 minutes, or until it is lightly golden. Once done, take it out and let it cool while you prepare the cheesecake filling.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Gradually add the granulated sugar and beat until fully incorporated. Add the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract and sour cream or heavy cream until the mixture is smooth.
4. Add Peaches and Berries:
Carefully fold in the diced peaches and mixed summer berries, ensuring they are evenly distributed throughout the filling.
5. Assemble and Bake:
Pour the cream cheese mixture over the cooled crust, spreading it evenly. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
6. Cool the Cheesecake:
After baking, turn off the oven and crack the oven door open slightly, allowing the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
7. Chill:
Once cooled, carefully remove the cheesecake from the oven and refrigerate it for at least 4 hours, or preferably overnight, to allow it to fully set.
8. Garnish and Serve:
Before serving, top the cheesecake with fresh berries and peach slices for a vibrant look. You can dust it with powdered sugar and add mint leaves for an extra touch if you like. Slice and serve chilled. Enjoy your refreshing Summer Berry and Peach Cheesecake!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Frozen Fruits Instead of Fresh?
Yes, you can use frozen fruits! Just make sure to thaw them and drain any excess liquid before adding them to the cheesecake. This will help maintain the right texture in your filling.
How Can I Make This Recipe Gluten-Free?
To make a gluten-free version, simply substitute the graham cracker crumbs with gluten-free cookie crumbs or crushed nuts. Ensure that all the other ingredients are also gluten-free.
How Long Will Leftovers Last in the Fridge?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure it stays covered to prevent it from drying out!
Can I Make This Cheesecake in Advance?
Absolutely! This cheesecake can be made one day ahead of time. Just let it chill in the fridge overnight, and it will be ready to serve the next day!
