Summer Berry and Peach Cheesecake

Why You’ll Love This Recipe

This Summer Berry and Peach Cheesecake is the perfect combination of creamy, tangy, and sweet. The luscious cheesecake filling, made with cream cheese, sour cream, and lemon juice, is rich yet light and pairs beautifully with the juicy, fresh fruit topping. The graham cracker crust adds a satisfying crunch and complements the smooth texture of the cheesecake. It’s easy to prepare and doesn’t require any complicated steps, making it the perfect dessert for any occasion. Plus, the vibrant mix of berries and peaches creates a stunning visual that’s sure to impress your guests.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 12 full-size graham crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 2 (8-ounce) packages cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 tablespoon lemon juice

For the Topping:

• 1 cup fresh strawberries, hulled and sliced
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 medium peaches, peeled, pitted, and sliced
• 2 tablespoons apricot jam (optional, for glaze)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Crust:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a round cake pan.
2. In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and stir until the mixture is fully combined and resembles wet sand.
3. Press the graham cracker mixture evenly into the bottom of the prepared pan, using the back of a spoon to pack it tightly.
4. Bake for 8-10 minutes, or until the crust is golden brown. Remove from the oven and allow to cool completely.

For the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and sugar together using an electric mixer until smooth and creamy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in the vanilla extract, sour cream, and lemon juice until the mixture is well combined.
4. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
6. Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.

For the Topping:

1. Arrange the fresh strawberries, blueberries, raspberries, and peach slices evenly over the top of the chilled cheesecake.
2. If using, heat the apricot jam in a small saucepan over low heat until it becomes liquid. Brush the warm jam over the fruit topping to give it a glossy finish.

Servings and Timing

This recipe yields about 12 servings. It takes approximately 20 minutes to prepare the crust and cheesecake filling, with a baking time of 45-50 minutes. The cheesecake should cool for an hour and then be refrigerated for at least 4 hours, so plan ahead for a total time of 5-6 hours, including chilling.

Variations

• Different Fruit Toppings: If you’re not a fan of peaches, you can substitute with other fruits such as nectarines, plums, or even tropical fruits like pineapple or mango.
• No-Bake Version: To skip the baking, you can make a no-bake cheesecake filling using cream cheese, whipped cream, and sugar, allowing the cheesecake to set in the fridge overnight.
• Gluten-Free Version: Use gluten-free graham crackers or a gluten-free cookie crust for the base to make this cheesecake gluten-free.
• Lemon Zest: Add some lemon zest to the cheesecake filling for an extra citrusy zing.

Storage/Reheating

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: You can freeze the cheesecake (without the topping) for up to 1 month. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the fridge overnight before serving. After thawing, add the fresh fruit topping.

FAQs

Can I use frozen fruit for the topping?

While fresh fruit is ideal for the topping, you can use frozen fruit if necessary. Just make sure to thaw it and drain any excess moisture before arranging it on the cheesecake.

How do I know when the cheesecake is done?

The cheesecake is done when the edges are set, but the center still slightly jiggles when you shake the pan. It will firm up as it cools in the refrigerator.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made ahead of time. In fact, it’s best to refrigerate it for several hours or overnight to ensure it’s fully set and the flavors meld together.

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with other types of cookie crusts, such as vanilla wafer or even a shortbread crust, depending on your preference.

How can I prevent the crust from being soggy?

Make sure to bake the crust for 8-10 minutes to help it set before adding the cheesecake filling. This will help it maintain its crunch even after adding the creamy filling.

Can I use a different type of cheese for the filling?

While cream cheese is the best option for the classic cheesecake flavor and texture, you can use mascarpone cheese or ricotta cheese for a slightly different flavor.

How do I avoid cracks in my cheesecake?

To minimize cracking, avoid overbaking the cheesecake. It’s also a good idea to let the cheesecake cool gradually in the oven with the door slightly ajar, and refrigerate it for several hours before serving.

Can I make this cheesecake without sour cream?

Yes, you can substitute sour cream with plain yogurt, or even use a bit more cream cheese if you prefer a thicker filling.

Can I add a streusel topping?

For a fun twist, you can add a streusel topping made of oats, butter, and brown sugar before baking. This adds a nice crunch and sweetness to the cheesecake.

What should I do if the cheesecake is too soft after baking?

If the cheesecake is too soft, it likely needs more time to chill in the fridge. Let it refrigerate for several hours or overnight to set fully.

Conclusion

Summer Berry and Peach Cheesecake is a perfect dessert to showcase the best of summer’s fresh fruit. With a creamy, tangy filling, a crunchy graham cracker crust, and a gorgeous topping of vibrant berries and peaches, it’s sure to be a hit at any event. Whether you’re serving it for a celebration or as a special treat, this cheesecake combines sweetness, tartness, and richness in every bite. Make it ahead of time for an easy, yet impressive, dessert that everyone will love.

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