This cheesecake is a burst of summer! With fresh berries and juicy peaches, it’s creamy, fruity, and oh-so-good. It’s perfect for warm days, and easy to share with friends!
You’ll love how colorful and cheerful it looks on the table. Every bite is like a sweet hug, reminding me of summer picnics! I often serve it chilled with a scoop of ice cream on the side—yum!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are key for a crunchy crust! If you can’t find graham crackers, crushed cookies like Digestives or vanilla wafers work well, too! Sometimes, I use whole wheat crackers for a nutty flavor.
Cream Cheese: The creamy texture comes from cream cheese. If you want a lighter option, consider using Neufchâtel cheese instead—it’s lower in fat but still gives a nice creaminess.
Sour Cream: This adds richness and tang. Greek yogurt is a great substitute if you’re looking for a healthier choice. Just make sure it’s plain to keep the flavor balanced!
Fresh Fruits: Blueberries and raspberries are perfect for this cheesecake. You can switch them out for strawberries or blackberries based on what you like or have on hand. Seasonal fruit always tastes best!
How Do I Prevent My Cheesecake from Cracking?
Cracking can be a common issue when baking cheesecakes, but it’s easy to avoid with a few simple tips:
- Always mix the batter on low speed to keep air bubbles at bay.
- Be cautious not to over-bake. The center should still have a slight jiggle when you take it out.
- Let it cool slowly! After baking, turning off the oven and leaving the door cracked for an hour helps create a gentle cooling environment.
- Refrigerate the cheesecake for at least 4 hours or overnight for a perfect set.
These little tricks help keep your cheesecake looking smooth and pretty!
Fresh Summer Berry and Peach Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 ½ cups graham cracker crumbs (about 10 full crackers)
- ⅓ cup granulated sugar
- 7 tablespoons unsalted butter, melted
For the cheesecake filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
For the fruit topping:
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 ripe peaches, peeled, pitted, and sliced
- 2 tablespoons honey or maple syrup (optional, for drizzling)
How Much Time Will You Need?
This delicious cheesecake recipe takes about 20 minutes to prepare, plus 1 hour of baking, and at least 4 hours or overnight to chill in the fridge. So, make sure to plan ahead for the best result!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C) and lightly greasing a 9-inch springform pan. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined and the crumbs are moistened. Press this mixture firmly into the bottom of the springform pan to create an even crust. Bake the crust for about 10 minutes, then take it out and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until combined. Then, add the eggs one at a time, mixing gently after each addition. This helps keep your cheesecake light and airy. Finally, stir in the sour cream, lemon zest, and lemon juice until everything is well blended.
3. Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the oven for 55-65 minutes or until the center is set but still has a slight jiggle. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour to prevent any cracks from forming.
4. Chill and Top:
After the cheesecake has cooled, carefully remove it from the oven and refrigerate it for at least 4 hours or overnight. This allows it to set completely. Just before serving, beautifully arrange the fresh blueberries, raspberries, and peach slices on top. If you like, drizzle some honey or maple syrup over the fruit for added sweetness!
5. Serve and Enjoy:
Finally, carefully release the sides of the springform pan. Slice your cheesecake and serve it chilled. Enjoy the burst of fresh summer flavors with each delicious bite!
FAQ for Fresh Summer Berry and Peach Cheesecake
Can I Use Other Fruits Besides Berries and Peaches?
Absolutely! This cheesecake is versatile. You can replace the berries and peaches with any seasonal fruit like strawberries, blackberries, or even sliced kiwi. Just ensure the fruit is ripe and fresh for the best flavor!
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. To keep it fresh, cover the top with plastic wrap if it’s not in a closed container.
Can I Make This Cheesecake Gluten-Free?
Yes, you can! Simply substitute graham cracker crumbs with gluten-free cookies or almond flour mixed with a bit of sugar and melted butter for the crust. Check the labels to ensure other ingredients are also gluten-free.
What Should I Do If My Cheesecake Cracks?
If this happens, don’t worry! Cracks can often be concealed with the fruit topping. For future cheesecakes, remember to mix on low speed, avoid overbaking, and let the cheesecake cool gradually in the oven to minimize cracking.
