A creamy, decadent cheesecake bursting with the fresh flavors of summer. This recipe features a buttery graham cracker crust, a smooth and tangy cream cheese filling, and a generous topping of juicy peaches and mixed berries. It’s the perfect dessert for a summer gathering, a special occasion, or simply a delightful treat for yourself.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries), washed and patted dry
- 2 ripe peaches, pitted and thinly sliced
Preparation:
This cheesecake requires careful preparation to achieve the best texture and flavor. Softened cream cheese is critical to avoiding lumps and ensuring a smooth, creamy filling. The slow baking process and gradual cooling prevent cracking. Fresh, high-quality ingredients make all the difference!
Step 1: Prepare the Graham Cracker Crust
Begin by preheating your oven to 325°F (163°C). It’s essential to grease a 9-inch springform pan thoroughly. You can use butter, cooking spray, or line the bottom with parchment paper to prevent the crust from sticking. In a medium bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix well until all the crumbs are evenly moistened. The mixture should resemble wet sand. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create a compact and even crust.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, using an electric mixer (stand mixer or hand mixer), beat the softened cream cheese until it is completely smooth and creamy. This is a crucial step because any lumps in the cream cheese will remain in the final product. Add the 1 cup of sugar and the vanilla extract. Continue beating until the mixture is well combined and fluffy. Be careful not to over-beat at this stage, as it can incorporate too much air into the batter, leading to cracks during baking.
Step 3: Incorporate Eggs and Sour Cream
Add the eggs one at a time, mixing well after each addition. It’s important to incorporate each egg fully before adding the next, ensuring a smooth and emulsified batter. After the eggs are fully incorporated, gently stir in the sour cream. Mix until just combined. Be careful not to overmix the batter at this point, as it can develop gluten and result in a tougher cheesecake.
Step 4: Assemble and Bake the Cheesecake
Pour the cream cheese batter over the prepared graham cracker crust in the springform pan. Gently smooth the top of the batter with a spatula. Arrange the peach slices and mixed berries on top of the cheesecake batter in an attractive pattern. This will create a beautiful and flavorful topping. Place the springform pan on a baking sheet. Baking the cheesecake on a baking sheet helps distribute the heat evenly and prevents the bottom of the crust from burning.
Step 5: Bake and Cool the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center of the cheesecake is almost set but still has a slight jiggle. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for about an hour. This allows the cheesecake to cool gradually, which helps prevent cracking. After an hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to chill completely and for the flavors to meld together.
Why You Will Love This Recipe
This Summer Berry and Peach Cheesecake is more than just a dessert; it’s an experience. The creamy, tangy cheesecake filling perfectly complements the sweet and juicy flavors of fresh peaches and mixed berries. The buttery graham cracker crust adds a delightful textural contrast. This recipe is easy to follow, and the results are guaranteed to impress. Whether you’re a seasoned baker or just starting, this cheesecake is a wonderful way to celebrate the flavors of summer.
Serving Suggestions:
- Serve chilled, straight from the refrigerator.
- Garnish with a dollop of whipped cream or a scoop of vanilla ice cream.
- Drizzle with a light fruit sauce, such as raspberry or peach sauce.
- Serve with a side of fresh berries or sliced peaches.
- Pair with a glass of chilled white wine or sparkling cider.
Tips:
- Make sure the cream cheese is fully softened before beating to avoid lumps in the filling.
- Do not overmix the batter, as this can lead to a tough cheesecake.
- Bake the cheesecake in a water bath to help prevent cracking. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and add hot water to the baking dish, reaching halfway up the sides of the springform pan.
- Allow the cheesecake to cool gradually in the oven to help prevent cracking.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to chill completely and for the flavors to meld together.
- For a richer flavor, use brown sugar instead of granulated sugar in the graham cracker crust.
- Experiment with different types of berries and fruits to create your own unique flavor combinations.
- If you don’t have a springform pan, you can bake the cheesecake in a regular cake pan lined with parchment paper.
Prep Time: 30 minutes Cook Time: 50-60 minutes Total Time: 5 hours (including chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 450-550 per slice
- Protein: Approximately 8-10 grams per slice
- Sodium: Approximately 200-300 mg per slice
Conclusion
This Summer Berry and Peach Cheesecake recipe is a guaranteed crowd-pleaser. The combination of creamy cheesecake, buttery crust, and fresh fruit is simply irresistible. Whether you’re baking for a special occasion or just want to treat yourself, this recipe is sure to satisfy your sweet cravings. So, gather your ingredients, follow the instructions carefully, and enjoy a slice of summer bliss!
Questions and Answers about the Recipe:
Q1: Can I use frozen fruit instead of fresh fruit?
A: While fresh fruit is ideal for its vibrant flavor and texture, you can use frozen fruit in a pinch. Thaw the frozen fruit completely and drain off any excess liquid before adding it to the cheesecake. Keep in mind that frozen fruit may release more moisture during baking, so the cheesecake might need slightly longer to set.
Q2: What can I do if my cheesecake cracks?
A: Cracking can occur if the cheesecake is exposed to rapid temperature changes during baking or cooling. To minimize the risk of cracking, bake the cheesecake at a low temperature, avoid opening the oven door during baking, and let the cheesecake cool gradually in the oven with the door slightly ajar. If your cheesecake does crack, don’t worry! It will still taste delicious. You can cover the cracks with whipped cream, fruit, or a drizzle of sauce.
Q3: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, cheesecake is often better when made a day or two in advance, as it allows the flavors to meld together and the texture to become even creamier. Store the cheesecake in the refrigerator, tightly covered with plastic wrap, for up to 3 days.
Q4: Can I substitute the graham cracker crust with another type of crust?
A: Yes, you can substitute the graham cracker crust with other types of crust, such as an Oreo cookie crust or a shortbread crust. Simply adjust the ingredients accordingly. For example, to make an Oreo cookie crust, replace the graham cracker crumbs with crushed Oreo cookies and reduce the amount of sugar.
Q5: What is the best way to cut a clean slice of cheesecake?
A: To cut a clean slice of cheesecake, use a long, thin knife that has been dipped in hot water and wiped dry. After each slice, repeat the process to ensure a clean cut. You can also use dental floss to cut the cheesecake. Simply hold the floss taut and gently slice through the cheesecake.
