This cheesecake is a fruity delight with fresh berries and juicy peaches on a creamy base. It’s perfect for warm days and will make your taste buds dance with joy!
I love how light and cool it feels, making it a summer must-have. Just pop it in the fridge and watch it disappear at any gathering—just like my dessert ninja skills! 🍑✨
Key Ingredients & Substitutions
Graham cracker crumbs: These add a delicious crunch and taste to the crust. If you’re looking for a gluten-free option, try using almond flour or gluten-free cookie crumbs instead.
Cream cheese: This is the star of the cheesecake. Make sure it’s softened for easy mixing. If you’re dairy-free, consider using a plant-based cream cheese alternative for a similar texture.
Sour cream: It adds creaminess and tanginess. If you don’t have sour cream, plain yogurt can work as a tasty substitute. I’ve used Greek yogurt before, and it turned out great!
Fresh fruits: Strawberries, blueberries, raspberries, and peaches give vibrant flavor and color. Feel free to mix in other seasonal fruits like cherries or blackberries based on your preference!
How Do I Prevent My Cheesecake from Cracking?
One of the biggest challenges with cheesecakes is avoiding cracks on the surface. Here’s a simple approach to keep your cheesecake smooth:
- Bake at a lower temperature to ensure it cooks evenly.
- Don’t overmix the batter—mix just until blended.
- Leave the oven door ajar as it cools; this gradual temperature change helps prevent cracks.
- A water bath is another method. Place your springform pan in a larger pan filled with water while baking for extra moisture.
Following these tips should give you a lovely, crack-free cheesecake!
Refreshing 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
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Fruit Topping:
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled and sliced
- 2 tablespoons apricot jam (optional, for glazing)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This cheesecake requires about 20 minutes of active prep time, plus 1 hour to bake. After that, it needs to cool completely at room temperature and must chill in the refrigerator for at least 4 hours or overnight. So, plan on a total of around 5 hours if you’re refrigerating overnight, or about 1 hour if it’s just chilling in the fridge!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
First things first, preheat your oven to 325°F (160°C). Grab a 9-inch springform pan, grease it lightly, and set it aside for later.
2. Making the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated. Now, press the mixture firmly into the bottom of your prepared pan to create a smooth layer. Bake the crust for 10 minutes, then take it out of the oven and let it cool while you prepare the filling.
3. Preparing the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it’s smooth and creamy. Add in the granulated sugar and vanilla extract, mixing until well combined. Next, add the eggs one at a time, making sure to beat well after each addition. Finally, mix in the sour cream and heavy cream until everything is nice and blended.
4. Baking the Cheesecake:
Pour the cheesecake filling over your cooled crust in the springform pan. Pop it into the preheated oven and bake for 50-60 minutes. You want the center to be set but still have a slight jiggle when you gently shake the pan. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This helps prevent any cracks from forming.
5. Cooling and Refrigerating:
After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Once it’s cool to the touch, cover it up and place it in the refrigerator for at least 4 hours, or overnight if you can wait!
6. Adding the Fruit Topping:
When you’re ready to serve, take the cheesecake out of the fridge. Arrange the sliced peaches and mixed berries evenly on top of the chilled cheesecake. For that extra sparkle, you can warm the apricot jam until it’s liquid and brush it over the fruit if you’d like. This step is optional but adds a lovely glaze.
7. Final Touches:
If desired, garnish with fresh mint leaves for a pop of color. Now, slice up your cheesecake and enjoy this refreshing summer treat!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can substitute graham cracker crumbs with crushed Oreos for a chocolatey twist or use almond flour for a gluten-free version. Just make sure to adjust the amount of butter if needed to hold the crust together.
How Should I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw in the fridge before serving!
Can I Make This Cheesecake Without Eggs?
If you’re looking for an eggless version, consider using a commercial egg replacer or a combination of silken tofu and cornstarch as a substitute. Just be aware that the texture may vary slightly.
What Other Fruits Can I Use for the Topping?
The fruit topping is quite versatile! Feel free to use any seasonal fruit you like, such as cherries, blackberries, or even kiwi. Just make sure the fruits you choose complement the cheesecake flavors.