Summer Berry and Peach Cheesecake: A Perfect Summer Delight

This Summer Berry and Peach Cheesecake is a creamy, fruity dessert that captures the essence of summer in every bite. The gingersnap crust adds a delightful spiced crunch that pairs beautifully with the smooth cheesecake filling and the fresh sweetness of peaches and blueberries on top.

Why You’ll Love This Recipe

I love how this cheesecake blends the warmth of gingersnaps with the freshness of summer fruits. The creamy texture of the cheesecake contrasts perfectly with the juicy peaches and berries, making it a show-stopping dessert for any summer gathering. I also like that it looks as stunning as it tastes, with a glossy fruit topping that makes every slice irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 14 oz sleeve of gingersnap cookies
4 tablespoons (57g) unsalted butter, melted
3 8-oz packages (680g) cream cheese, room temperature
1 cup (198g) granulated sugar
4 large eggs, at room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup blueberry jam
3 medium peaches, sliced
1/2 cup fresh blueberries
Course sparkling sugar for sprinkling (optional)

Directions

1. I start by preheating my oven to 325°F (160°C). I lightly grease a 9-inch springform pan and line the bottom with parchment paper.
2. I crush the gingersnap cookies into fine crumbs using a food processor or rolling pin, then mix them with the melted butter until well combined.
3. I press the crumb mixture firmly into the bottom of the pan to form the crust. I bake it for about 10 minutes, then let it cool while I prepare the filling.
4. In a large bowl, I beat the cream cheese and sugar together until smooth and creamy.
5. I add the eggs one at a time, mixing on low speed after each addition just until blended.
6. I mix in the flour and vanilla extract until smooth, making sure not to overbeat the batter.
7. I pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
8. I bake the cheesecake for about 60–70 minutes, or until the edges are set and the center still jiggles slightly.
9. Once baked, I turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour to prevent cracking.
10. After it cools completely at room temperature, I refrigerate it for at least 4 hours or overnight.
11. When ready to serve, I spread the blueberry jam over the top, then arrange the peach slices and fresh blueberries. I sprinkle a bit of coarse sparkling sugar for extra shimmer, if I like.

Servings and Timing

This cheesecake serves about 10–12 people. It takes around 30 minutes to prepare, 70 minutes to bake, and at least 4 hours to chill before serving, making it a wonderful make-ahead dessert.

Variations

I sometimes swap the gingersnap crust for a classic graham cracker crust for a milder flavor. For a more vibrant berry topping, I mix raspberries and strawberries with the blueberries. When peaches aren’t in season, I use canned or frozen peach slices that have been well-drained.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. To freeze, I wrap individual slices in plastic wrap and then foil, keeping them frozen for up to 2 months. When I’m ready to enjoy a slice, I let it thaw overnight in the refrigerator. Cheesecake is best served cold, so I don’t reheat it.

FAQs

How do I prevent cracks in my cheesecake?

I always let the cheesecake cool gradually in the oven with the door slightly open. This prevents sudden temperature changes that cause cracking.

Can I use store-bought crust?

Yes, but I prefer making my own gingersnap crust for the best flavor and texture.

What if I don’t have a springform pan?

I can use a deep 9-inch cake pan lined with parchment paper, leaving overhang to lift the cheesecake out once chilled.

Can I use low-fat cream cheese?

I can, but I find that full-fat cream cheese gives the creamiest, richest result.

How do I know when my cheesecake is done?

When the edges are set and the center still has a slight wobble, it’s perfectly baked. It will firm up as it cools.

Can I make this cheesecake ahead of time?

Yes, I often make it a day in advance so the flavors have time to develop and the texture sets beautifully.

Can I use different fruits?

Absolutely. I sometimes use mangoes, raspberries, or cherries depending on the season.

How can I make the topping shinier?

I warm the blueberry jam slightly before spreading it over the cheesecake for a glossy, smooth finish.

What’s the best way to slice cheesecake neatly?

I dip my knife in hot water, wipe it clean between cuts, and slice gently for perfect, clean edges.

Can I bake this cheesecake without a water bath?

Yes, I can skip the water bath since this recipe works well without it, though a water bath helps achieve an extra creamy texture.

Conclusion

I love making this Summer Berry and Peach Cheesecake because it perfectly captures the taste of the season. The combination of spiced gingersnap crust, creamy filling, and fresh fruit topping creates a dessert that’s both elegant and refreshing. Whether I serve it at a summer celebration or enjoy a quiet slice at home, it’s always a treat that brings sunshine to the table.

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