This lovely cheesecake combines fresh summer berries and juicy peaches for a tasty treat. With a smooth cream cheese filling on a crunchy crust, it’s perfect for sunny days!
Honestly, the fruity topping makes it feel like summer on a plate! I love serving it for parties; everyone thinks I spent hours making it, but it’s super easy to whip up!
Key Ingredients & Substitutions
Graham cracker crumbs: These create a perfect crunchy crust. If you’re out, finely crushed cookies like digestive biscuits or Oreo cookies can work in a pinch!
Cream cheese: This is the heart of the cheesecake. If you want to reduce fat, you can use low-fat cream cheese or Greek yogurt, but this may alter the texture slightly.
Fresh fruit: I love using a mix of berries and peaches for a colorful topping. If fresh isn’t available, you can substitute with frozen fruit (just thaw and drain well). Canned peaches work too!
Sour cream: It adds creaminess and richness. If you want a tangy flavor, you can swap it with Greek yogurt, which works just as well!
How Do You Get the Creamiest Cheesecake?
For a rich, creamy cheesecake, follow these tips:
- Make sure your cream cheese is soft by letting it sit at room temperature. Cold cream cheese won’t blend smoothly.
- Beat the mixture well, but avoid over-mixing after adding eggs to prevent too much air from being incorporated, which can cause cracks.
- Let the cheesecake cool gradually in the oven for an hour after baking. This helps avoid sudden temperature changes that can lead to cracks.
- Chill the cheesecake overnight for the best texture; it’s worth the wait!
Easy Summer Berry and Peach Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 medium ripe peach, peeled and diced
- 1 cup fresh strawberries, hulled and halved
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 1/2 cup fresh blueberries
- Fresh mint leaves for garnish (optional)
- Edible flowers for garnish (optional)
Time Needed:
This cheesecake requires about 20 minutes of prep time and 45-50 minutes of baking time. After baking, you’ll need to chill it in the fridge for at least 4 hours, preferably overnight. So, plan to make it a day ahead if you can for the best results!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (165°C). While it’s heating, grab a medium bowl and mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter. When combined, press this mixture firmly into the bottom of a 9-inch springform pan to create a nice, even layer. Pop it in the oven for 10 minutes, then take it out and let it cool.
2. Make the Filling:
In a large mixing bowl, add the softened cream cheese and 2/3 cup of sugar. Use an electric mixer to beat it until it’s smooth and creamy—this might take a couple of minutes. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream until everything is fully combined and smooth.
3. Bake the Cheesecake:
Pour the creamy filling over the cooled crust, spreading it out evenly. Bake for 45-50 minutes or until the edges are set but the center still has a slight jiggle to it. Once done, turn off the oven and leave the cheesecake inside, with the door slightly ajar, for 1 hour to cool gradually. This helps prevent cracks!
4. Chill:
After cooling, take the cheesecake out of the oven and place it in the refrigerator. Let it chill for at least 4 hours, but overnight is best for it to fully set and develop flavors.
5. Prepare the Fruit Topping:
While the cheesecake is setting, wash and prepare your fruits! In a mixing bowl, gently combine the diced peach, strawberries, raspberries, blackberries, and blueberries. This fruity mix will be your delightful topping!
6. Decorate and Serve:
When you’re ready to serve, carefully remove the cheesecake from the springform pan and place it on a serving plate. Spoon the mixed berries and peaches generously over the top, letting some spill down the sides for a fresh, natural look. To make it extra pretty, garnish with fresh mint leaves and edible flowers if you like!
7. Enjoy!
Slice your beautiful cheesecake and serve it chilled. This light and fruity dessert is perfect for summer gatherings, picnics, or just a sweet treat on a warm day!
FAQ for Easy Summer Berry and Peach Cheesecake
Can I Use Different Fruits for the Topping?
Absolutely! Feel free to use any combination of fresh fruits you like. Other great options include mangoes, cherries, or even kiwi. Just ensure they are ripe and fresh for the best flavor!
How Do I Know When the Cheesecake is Done Baking?
The cheesecake is done when the edges are set but the center still slightly jiggles when shaken gently. It will continue to set as it cools, so don’t worry if it looks a bit wobbly after baking!
Can I Make This Cheesecake in Advance?
Yes, this cheesecake can be made up to 2 days ahead of time. Just make sure to store it covered in the refrigerator. The flavors actually deepen and improve after a day in the fridge!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 3 days. To serve again, simply slice and enjoy it cold—no need to reheat!
