This Summer Berry Peach Cheesecake is just a dream! With creamy cheese, fresh peaches, and colorful berries, it’s like a party on your plate!
I love how this dessert looks and tastes amazing without much fuss. Just blend, bake, and chill. Serve it up and watch everyone smile! 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust a delightful crunch. If you don’t have graham crackers, you can use crushed digestive biscuits or even vanilla wafer cookies for a twist.
Cream Cheese: This is the star of the cheesecake. Use full-fat cream cheese for creamy texture. Low-fat works, but it changes the richness. Make sure it’s softened to blend smoothly.
Sour Cream: This adds a tangy flavor and creaminess. If you’re out, Greek yogurt is a good substitute. It gives a similar texture without sacrificing too much taste.
Peaches: Fresh peaches add natural sweetness. In fall, you can swap them for diced apples or pears. Canned peaches also work; just drain and pat dry them first.
Fresh Berries: I love using a mix of strawberries, blueberries, and raspberries! You can change the fruit based on what’s in season or what you have. Blackberries or cherries are great options too!
How Do You Prevent Your Cheesecake from Cracking?
Cracking can be a worry for cheesecake bakers! To keep your cheesecake smooth and crack-free, follow these tips:
- Start with room temperature ingredients—this helps everything blend well.
- Don’t overmix once you add the eggs. Too much air can cause cracks.
- Leave the cheesecake in the oven to cool gradually. After baking, leave the oven door ajar for about an hour.
- Try baking in a water bath. Place your cheesecake pan in a larger pan filled with water during baking for even heat.
By following these simple techniques, you’re on your way to a perfect summer cheesecake that looks as good as it tastes!
Summer Berry Peach Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ 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
- ½ cup sour cream
- 2 ripe peaches, peeled and diced
For the topping:
- 1 cup fresh mixed summer berries (strawberries, blueberries, raspberries)
- 1 tablespoon sugar
- Optional: mint leaves for garnish
How Much Time Will You Need?
This delightful cheesecake will take about 20 minutes to prepare and roughly 50-60 minutes to bake. After baking, you’ll want to let it cool for an hour and then chill it in the fridge for at least 4 hours, or ideally overnight. So, plan ahead and enjoy it the next day!
Step-by-Step Instructions:
1. Prepping the Oven and the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until it’s nice and combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Set it aside for now!
2. Making the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar and vanilla extract, and mix until it’s well combined. Now, gently add in the eggs one at a time, making sure to beat well after each addition. Finally, mix in the sour cream until everything is fully blended. It should be luscious and creamy!
3. Adding Peaches and Baking:
Gently fold the diced peaches into your cheesecake batter—this is where the flavor comes alive! Pour the filling over the prepared crust and smooth out the top with a spatula. Place it in the oven and bake for about 50-60 minutes. The center should still be a little jiggly. After baking, turn off the oven and leave the cheesecake inside, with the door slightly open for about 1 hour. This will help prevent cracks!
4. Cooling and Chilling:
Once cooled, take the cheesecake out of the oven and let it cool completely at room temperature. After that, wrap it and refrigerate for at least 4 hours, or overnight for the best texture. This waiting time is tough, but totally worth it!
5. Preparing the Topping:
When you’re ready to serve, toss the fresh berries with a tablespoon of sugar in a bowl. Allow them to sit for about 10 minutes to release their juices. Spoon these juicy berries over the chilled cheesecake just before serving for the perfect finishing touch.
6. Serving Time:
Slice up your beautiful cheesecake and feel free to garnish with mint leaves if you like. Serve and enjoy this delicious, fruity summer treat!
Enjoy bringing a slice of summer to your table with this delightful, fruity cheesecake! 🥳
FAQ for Summer Berry Peach Cheesecake
Can I Use Other Fruits Besides Peaches?
Absolutely! While peaches add a lovely sweetness, you can substitute them with other fruits like nectarines, or even berries like strawberries or blueberries. Just make sure to adjust the sweetness to your taste if the fruit varies in ripeness.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. You can also wrap it tightly with plastic wrap if you don’t have a container, ensuring no air gets in to maintain its freshness!
Can I Freeze This Cheesecake?
Yes, you can freeze the cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight before serving.
What If My Cheesecake Cracks?
If your cheesecake ends up with a crack (it happens sometimes!), don’t worry! You can cover it with the berry topping, which will make it look beautiful while deliciously masking any imperfections. Alternately, a drizzle of chocolate ganache or whipped cream works wonders too!
