As a baker, I’m always looking for the perfect dessert to wow my guests, and this Summer Berry and Peach Cheesecake is one that never disappoints. It’s a light and creamy cheesecake, bursting with the sweetness of ripe peaches and the tang of fresh berries. The combination of these fruits on top of a smooth, velvety cheesecake base creates a perfect harmony of flavors. Whether you’re planning a summer get-together, a special occasion, or just a sweet treat for yourself, this cheesecake is sure to impress. Plus, it’s easy to make and can be prepared ahead of time, making it the ideal choice for any event. The best part is the fresh summer berries that add both a pop of color and a burst of flavor to the rich and creamy filling.
Ingredients:
-
1 1/2 cups graham cracker crumbs
-
1/4 cup melted butter
-
2 tbsp sugar
-
4 packages (8 oz each) cream cheese, softened
-
1 cup sugar
-
1 tsp vanilla extract
-
1/4 cup sour cream
-
4 large eggs
-
2 ripe peaches, peeled and sliced
-
1 cup fresh strawberries, hulled and sliced
-
1/2 cup blueberries
-
1/2 cup raspberries
-
1 tbsp cornstarch (for the berry topping)
-
2 tbsp water
-
2 tbsp honey
How to Bake:
-
Prepare the crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture is well combined and holds together when pressed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (165°C) for 10 minutes, then remove from the oven and let it cool completely. -
Make the cheesecake filling:
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, beating until combined. Add the vanilla extract and sour cream, mixing until smooth. Add the eggs one at a time, beating well after each addition. Once the eggs are fully incorporated, pour the mixture into the cooled crust. -
Bake the cheesecake:
Bake at 325°F (165°C) for 55-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be golden brown, and a knife inserted into the center should come out clean. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Afterward, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set. -
Prepare the berry topping:
In a small saucepan, combine the blueberries, raspberries, peaches, and honey. Heat over medium heat, stirring occasionally, until the fruit releases its juices and the mixture thickens slightly. Mix the cornstarch with water to create a slurry, then stir this into the fruit mixture to thicken it further. Allow the topping to cool before spreading it over the cheesecake. -
Assemble the cheesecake:
Once the cheesecake has chilled and set, remove it from the springform pan. Spread the berry and peach topping evenly over the cheesecake just before serving. Garnish with extra fresh berries for a colorful presentation.
How Long to Bake:
The baking time for this Summer Berry and Peach Cheesecake is approximately 55-60 minutes. However, the most important factor is the texture of the cheesecake. The center should be just slightly jiggly, as it will continue to set as it cools. You’ll want to avoid overbaking it, as this can cause the cheesecake to crack. Once it’s done, let the cheesecake cool in the oven with the door slightly ajar for 1 hour, which helps it gradually adjust to room temperature. Afterward, refrigerate it for at least 4 hours or overnight for the best results.
How to Store Leftovers:
If you happen to have any leftovers (which I highly doubt, considering how delicious this cheesecake is!), you can store them in the refrigerator. Simply cover the cheesecake tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days. Just remember to keep it chilled, as it’s a creamy dessert that requires proper storage to maintain its texture and flavor.
For longer storage, you can freeze individual slices of the cheesecake. To do so, wrap each slice in plastic wrap and then place it in a freezer-safe container. Frozen cheesecake can last for up to 2 months. When you’re ready to enjoy, let the cheesecake thaw in the refrigerator overnight before serving.
Tips for Perfect Cheesecake:
-
Room Temperature Ingredients:
Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smooth, lump-free batter and ensures that the cheesecake bakes evenly. -
Avoid Overmixing:
When adding the eggs, mix them in gently. Overmixing can incorporate too much air into the batter, which may cause cracks during baking. -
Use a Water Bath:
If you want to take your cheesecake to the next level, consider using a water bath (also known as a bain-marie) to bake it. This helps create an even temperature around the cheesecake and reduces the risk of cracks. -
Let It Cool Slowly:
Gradually cooling the cheesecake in the oven with the door ajar is essential for a smooth, crack-free top. Once it’s out of the oven, allow it to cool completely at room temperature before refrigerating. -
Decorate Just Before Serving:
For the freshest look and flavor, add the berry topping just before serving. This keeps the fruits vibrant and ensures they don’t release too much juice into the cheesecake.
Summer Berry and Peach Cheesecake Recipe
- Total Time: 0 hours
- Yield: 10 servings 1x
Description
This Summer Berry and Peach Cheesecake is a refreshing and indulgent dessert that combines the sweetness of ripe peaches with the tangy flavor of fresh berries. It’s perfect for any summer gathering, and the creamy cheesecake filling pairs beautifully with the fruity topping. Whether you’re hosting a dinner party or just craving something delicious, this cheesecake is sure to be a hit!
Ingredients
-
1 1/2 cups graham cracker crumbs
-
1/4 cup melted butter
-
2 tbsp sugar
-
4 packages (8 oz each) cream cheese, softened
-
1 cup sugar
-
1 tsp vanilla extract
-
1/4 cup sour cream
-
4 large eggs
-
2 ripe peaches, peeled and sliced
-
1 cup fresh strawberries, hulled and sliced
-
1/2 cup blueberries
-
1/2 cup raspberries
-
1 tbsp cornstarch (for the berry topping)
-
2 tbsp water
-
2 tbsp honey
Instructions
-
Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
-
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake for 10 minutes, then let cool.
-
In a large bowl, beat the cream cheese until smooth. Add sugar, vanilla extract, and sour cream. Mix until smooth. Add eggs one at a time, beating well after each addition.
-
Pour the cream cheese mixture into the prepared crust and bake for 55-60 minutes, until set but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for 1 hour. Let cool completely.
-
Refrigerate for at least 4 hours or overnight to set.
-
For the topping: Combine peaches, strawberries, blueberries, raspberries, and honey in a small saucepan. Heat over medium heat until the fruit releases its juices and thickens. Mix cornstarch with water and add to the mixture to thicken. Let it cool before topping the cheesecake.
-
Once chilled, remove the cheesecake from the springform pan and spread the cooled berry topping over the cheesecake just before serving.
Notes
-
You can add chopped walnuts or almonds for extra crunch before baking.
-
Leftovers can be stored in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap.
-
If you prefer, substitute feta cheese with blue cheese for a stronger flavor profile.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
Frequently Asked Questions
1. Can I make this cheesecake without a springform pan?
While a springform pan is ideal for cheesecakes, you can substitute it with a regular round cake pan. Just be sure to line the sides of the pan with parchment paper to make it easier to remove the cheesecake once it’s set. If you’re using a regular pan, you may need to carefully run a knife around the edges before attempting to remove it.
2. How do I prevent my cheesecake from cracking?
Cracking can occur if the cheesecake is overbaked or if it cools too quickly. To avoid cracks, make sure to bake your cheesecake at a low temperature and allow it to cool slowly in the oven with the door slightly ajar. If cracks still appear, don’t worry—covering them with the berry topping is a great way to hide them!
3. Can I use frozen fruit instead of fresh fruit for the topping?
Yes, you can use frozen berries if fresh ones are unavailable. However, keep in mind that frozen berries release more liquid than fresh ones, so you might need to cook the topping a bit longer to thicken the sauce. Be sure to allow the topping to cool completely before adding it to the cheesecake.
4. Can I make this cheesecake in advance?
Absolutely! In fact, this cheesecake is the perfect make-ahead dessert. Prepare it a day or two before you plan to serve it, and simply add the fruit topping just before serving. It will stay fresh in the refrigerator for up to 3 days, allowing the flavors to meld and develop even more.