This cheesecake is a slice of summer! With fresh berries and juicy peaches, it’s sweet, creamy, and oh-so-refreshing. Perfect for warm days and gatherings!
Honestly, I can’t resist the fruity topping! Whenever I make this, I always “test” a few berries first… for quality control, of course! 😄 It’s super simple to whip up too!
Key Ingredients & Substitutions
Graham cracker crumbs: These make a delicious crust! If you don’t have them, try using crushed cookies like digestive biscuits or even vanilla wafer cookies for a different flavor.
Cream cheese: This is the star of the cheesecake! If you’re looking for a lighter option, use Neufchâtel cheese or even mascarpone for a creamier texture. Both are great alternatives!
Sour cream: It adds richness and tang. Plain Greek yogurt can be a good substitute, giving a similar tangy flavor while lowering fat content.
Fresh fruits: Don’t worry if you can’t find all the berries! Feel free to use any berries you have at hand, like blackberries or even mango. Just keep the peaches for that summer essence!
What’s the Best Way to Ensure a Smooth Cheesecake Filling?
A smooth cheesecake filling is key! Here are some tips:
- Make sure the cream cheese is at room temperature to mix evenly and avoid lumps.
- Beat on medium speed, and add sugar gradually. Over-mixing can incorporate too much air, causing cracks.
- Mix in the eggs one at a time. This helps maintain a silky texture and reduces the risk of overmixing.
- Finally, be gentle when mixing in sour cream and flour to keep that creamy consistency.
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 ¼ cups graham cracker crumbs
- 3 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
- ½ cup sour cream
- 2 tbsp all-purpose flour
For the fresh summer berry and peach topping:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled, pitted, and thinly sliced
- 2 tbsp honey or apricot jam (for glazing)
- 1 tbsp lemon juice
How Much Time Will You Need?
This delightful cheesecake takes about 15 minutes for prep time and 50-60 minutes for baking. After baking, you’ll want to let it cool for about an hour and then refrigerate it for at least 4 hours (or ideally overnight) to set perfectly. Total time including chilling: around 6 hours. It’s truly a treat waiting to happen!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until it feels like wet sand. Press this mixture firmly into the bottom of the springform pan, creating a solid crust. Set it aside.
2. Make the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s nice and smooth, about 2-3 minutes. Gradually sprinkle in the sugar, mixing until combined. Add in the vanilla extract. Now, add the eggs one by one, mixing on low speed just until each one is blended in. This helps keep the cheesecake smooth, so avoid overmixing! Finally, mix in the sour cream and flour until everything is smooth.
3. Bake the Cheesecake:
Pour the cheesecake batter over the prepared crust and smooth out the top with a spatula. Pop it in the oven and bake for about 50-60 minutes, or until the center is almost set but still has a little wiggle to it. Once done, turn off the oven, slightly crack the oven door, and let the cheesecake cool inside for about an hour. After that, remove it from the oven and refrigerate for at least 4 hours, preferably overnight.
4. Prepare the Topping:
When you’re ready to serve, take the chilled cheesecake out of the fridge. In a bowl, combine the sliced peaches and the mixed berries. Drizzle the lemon juice over the fruit and gently toss it all together. For a lovely glaze, warm the honey or apricot jam in the microwave until it’s runny, then lightly brush it over the fruit.
5. Assemble and Serve:
Before serving, carefully arrange the fresh fruit on top of the cheesecake. Slice it up and serve chilled for a refreshing summer dessert! Enjoy every bite of this fruity delight!
FAQ for Fresh Summer Berry and Peach Cheesecake
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use a cookie crust made from Oreo or digestive biscuits for added flavor. Just crush them up and follow the same mixing process with sugar and melted butter.
How Can I Make This Cheesecake Gluten-Free?
To make a gluten-free version, simply use gluten-free graham cracker crumbs or another gluten-free cookie option for the crust. Additionally, ensure that all other ingredients are certified gluten-free.
How to Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’d like to keep it longer, you can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. Just thaw in the fridge overnight when you’re ready to enjoy them again!
Can I Make This Recipe Ahead of Time?
Yes! This cheesecake can be made a day or two in advance. Just prepare, bake, and chill it in advance, then add the fresh fruit topping right before serving for the best presentation and freshness.
