This bright cheesecake features juicy berries and sweet peaches on a creamy base. It’s light, fruity, and perfect for a warm day!
Looking for a hit at your next gathering? This cheesecake is a crowd-pleaser! I love serving it chilled with a dollop of whipped cream on top—it adds a fun twist!
Key Ingredients & Substitutions
Graham cracker crumbs: These crumbs make a quick and delicious crust. If you don’t have graham crackers, crushed cookies like vanilla wafers or digestive biscuits can also work well.
Cream cheese: Look for full-fat cream cheese for the best creamy texture. Neufchâtel is a lower-fat option, but it might be slightly less rich.
Sour cream or Greek yogurt: Both contribute to a creamy and tangy filling. If you need a dairy-free option, try coconut cream for a different flavor!
Fresh peaches and berries: Use in-season fruits for the best flavor. If fresh fruits are not available, frozen can work—just thaw and drain excess water before using.
How Do You Ensure a Perfectly Baked Cheesecake?
Baking a cheesecake can be tricky, but getting it right means achieving that creamy texture. Here’s a helpful guide:
- Use room temperature ingredients, especially cream cheese, so they blend evenly without lumps.
- Mix on low speed after adding eggs; overmixing can introduce air and cause cracks as it bakes.
- To prevent cracking, bake with a water bath. Wrap the springform pan in foil and place it in a larger pan filled with water for even heat distribution.
- Allow the cheesecake to cool inside the oven with the door ajar to slowly adjust to temperature; this helps prevent cracks.
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
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream or Greek yogurt
For the Topping:
- 1 cup sliced fresh peaches
- 1 cup mixed fresh berries (such as strawberries, blueberries, raspberries)
- 2 tbsp honey or maple syrup
- 1 tsp lemon juice
Optional Garnish:
- Fresh mint leaves
- Whipped cream
How Much Time Will You Need?
This delightful cheesecake takes about 15 minutes to prep, 60 minutes to bake, and then you’ll want to chill it for at least 4 hours—overnight is even better! So, plan for around 5 hours total (including chilling time) to enjoy this refreshing dessert.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan to prevent sticking later on. This step is essential for that smooth cheesecake release!
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of your springform pan to form a solid crust. It should hold together nicely.
3. Bake the Crust:
Bake the crust in the preheated oven for about 10 minutes until it’s lightly golden. Once done, take it out and let it cool while you whip up the filling.
4. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer for 2-3 minutes until it’s smooth and creamy. Gradually add the sugar, continuing to beat until well combined. Don’t forget to mix in the vanilla extract!
5. Add the Eggs:
Now, it’s time to add the eggs. Do this one at a time, beating on low speed just until combined after each addition. Be careful not to overmix to ensure a smooth texture—just pulse until it’s all mixed in.
6. Final Mix:
Blend in the sour cream or Greek yogurt until your batter is wonderfully smooth. This addition makes the cheesecake creamy and delicious!
7. Fill the Pan:
Pour the cream cheese filling over the cooled crust, making sure to smooth the top as best as you can. This will help it bake evenly.
8. Bake the Cheesecake:
Pop the cheesecake in the oven and bake for 50-60 minutes. You want the edges set but the center just slightly jiggly. It will firm up as it cools!
9. Cool the Cheesecake:
Once it’s done, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This gentle cooling helps prevent cracks! Afterward, take it out and cool completely on a wire rack before refrigerating.
10. Chill:
Refrigerate the cheesecake for at least 4 hours, but overnight is best! This allows it to set perfectly and enhances the flavors.
11. Prepare the Topping:
When you’re ready to serve, toss the sliced peaches and mixed berries with honey and lemon juice in a bowl. This simple mixture adds a lovely shine and sweetness.
12. Assemble and Serve:
Before serving, arrange the berry and peach mixture on top of the chilled cheesecake. Feel free to garnish with fresh mint leaves and a dollop of whipped cream if desired!
13. Slice and Enjoy!
Slice your refreshing cheesecake, serve it up, and prepare for the compliments. This dessert is sure to be a hit on any summer day!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can easily substitute with crushed cookies like Oreos, vanilla wafers, or even a nut-based crust for a gluten-free option!
How Do I Know When the Cheesecake is Done Baking?
Look for the edges to be set and firm while the center remains slightly jiggly. A slight jiggle in the center means it will set perfectly as it cools!
Can I Make This Cheesecake Ahead of Time?
Definitely! This cheesecake can be made up to two days in advance. Just keep it covered in the fridge until you’re ready to serve. Toppings can be prepared fresh the day of serving for optimal flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Simply re-chill before serving, but note that berries should be added fresh for the best presentation.
