This cheesecake is a burst of summer with fresh berries and sweet peaches. The creamy filling on a buttery crust makes it simply delightful!
Every bite feels like a sunny day! I love serving it chilled with a dollop of whipped cream. Trust me, you’ll want seconds—it’s that good! 🍑🍓
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the cheesecake crust. If you don’t have them, you can crush digestive biscuits or vanilla wafers instead for a slightly different flavor.
Cream Cheese: Use full-fat cream cheese for a rich texture. Low-fat versions can work but may not be as creamy. I always find that using Philadelphia brand gives the best results in flavor and consistency.
Sour Cream: This adds a lovely tang to the filling. If you’re out, plain Greek yogurt is a great substitute and keeps the texture smooth. I sometimes switch it up for a zingier taste!
Fresh Fruits: The star toppings! You can mix and match with any berries you love. If peaches aren’t in season, try using nectarines or even cherries.
How Do I Prevent my Cheesecake from Cracking?
Cracking is a common issue when baking cheesecakes. To help prevent this, follow these tips:
- Baking in a water bath can help maintain even baking temperatures. Just wrap your springform pan in foil to prevent leaks and place it in a larger pan filled with water.
- Cooling gradually in the oven keeps the temperature steady. So, after baking, leave the door slightly ajar for an hour before removing it.
- Do not overbeat the batter! Beating too much incorporates air that can lead to cracking.
With these simple practices, your cheesecake will come out smooth and perfect every time!
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 Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Topping:
- 1 large ripe peach, peeled and thinly sliced
- 1 cup summer berries (strawberries, blueberries, raspberries, blackberries)
- 2 tbsp apricot jam (optional, for glaze)
How Much Time Will You Need?
This delicious cheesecake will take about 20 minutes to prepare, plus 50-60 minutes to bake. After baking, allow for an hour of cooling in the oven and then at least 4 hours in the fridge to chill. Plan on almost 6 hours total—but most of that is waiting time! Once ready, you’ll have a perfect, refreshing cheesecake.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Use a fork to mix until the crumbs are well coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create your crust. Bake in the preheated oven for 10 minutes, then take it out and let it cool.
2. Make the Cream Cheese Filling:
In a large bowl, beat the softened cream cheese with a mixer until it’s smooth and creamy. Gradually add sugar, continuing to beat until everything is well combined. Add the eggs one by one, mixing just until each egg is incorporated. Finally, stir in the vanilla extract and sour cream until the mixture is silky smooth.
3. Bake the Cheesecake:
Pour the cream cheese filling over your cooled crust in the springform pan. Use a spatula to smooth the top. Bake in your preheated oven for 50-60 minutes, or until the center is nearly set but still has a slight jiggle.
4. Cool Down:
Once done, turn off the oven and crack the door open slightly. Keep the cheesecake in the oven for about an hour; this helps prevent it from cracking. After an hour, take it out and let it cool at room temperature for a bit.
5. Chill in the Fridge:
Refrigerate the cheesecake for at least 4 hours, or overnight if you can wait! This step makes the cheesecake firm and easy to slice.
6. Add the Toppings:
When you’re ready to serve, arrange the thinly sliced peach and summer berries beautifully on top of your chilled cheesecake. For an extra touch, you can warm the apricot jam slightly and brush it over the fruit for a lovely, glossy finish.
7. Serve & Enjoy:
Slice your cheesecake, serve it chilled, and enjoy the refreshing flavors of summer! Share with friends and family—you might just become their favorite chef!
FAQ for Summer Berry and Peach Cheesecake
Can I Use Different Fruits on Top?
Absolutely! Feel free to use any seasonal fruits you love, like cherries or kiwi. Just make sure to slice them thinly for an attractive presentation. You can also combine different fruits for a colorful topping!
Can I Make This Cheesecake Gluten-Free?
Yes! Substitute the graham cracker crumbs with gluten-free cookie crumbs or almond flour. You can also use gluten-free digestive biscuits if you prefer a similar texture. Just make sure all other ingredients are gluten-free as well.
How Should I Store Leftover Cheesecake?
Store any leftover cheesecake in the refrigerator in an airtight container for up to 4 days. If the topping is still fresh, cover it loosely with plastic wrap to prevent it from drying out. You can also freeze the cheesecake for longer storage—just wrap it tightly in foil or plastic wrap before freezing.
What If My Cheesecake Cracks?
No worries! Cracks can happen. If they do, you can hide them with the fruit topping. Additionally, ensure you cool the cheesecake gradually in the oven and don’t overbeat the filling, as these steps can help prevent cracks in the future.
