If you’re craving a dessert that perfectly captures the bright flavors of the warm months, you have to try this Summer Berry Peach Cheesecake Recipe. It combines creamy, dreamy cheesecake with juicy peaches and a vibrant mix of summer berries for a fresh, irresistible treat. Every bite bursts with sweetness and a delightful contrast of textures, making it an instant favorite for gatherings or simply indulging yourself on a sunny afternoon.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to create that perfect balance of creamy richness and fruity freshness. Each one plays a crucial role, from the buttery crust that adds crunch to the luscious peaches and berries bringing vivid color and vibrancy.
- 1 ½ cups graham cracker crumbs: Provides the crunchy base with a subtly sweet flavor that holds everything together.
- ½ cup unsalted butter, melted: Adds richness and helps bind the crust ingredients firmly.
- ¼ cup granulated sugar: Sweetens the crust and enhances the buttery notes.
- 1 teaspoon vanilla extract: Brings warmth and depth to both crust and filling.
- 16 oz cream cheese, softened: The heart of the cheesecake, delivering that smooth and creamy texture.
- 1 cup granulated sugar: Sweetens the cheesecake filling just right without overpowering the fresh fruit flavors.
- 3 large eggs: Give structure and richness to the cheesecake.
- 1 cup sour cream: Adds a subtle tang that balances the sweetness perfectly.
- 1 cup heavy cream: Enhances the creaminess and luxurious mouthfeel.
- 1 cup fresh peaches, diced: Brings juicy bursts of seasonal flavor and a soft texture.
- 2 cups mixed summer berries (strawberries, blueberries, raspberries): Provide a vibrant mix of sweet, tart, and colorful accents, both folded into the filling and used as a fresh topping.
- 2 tablespoons granulated sugar: Sweetens the berry topping to perfect balance.
- 1 tablespoon lemon juice: Brightens the berry topping with zesty freshness that wakes up the palette.
How to Make Summer Berry Peach Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Combine the graham cracker crumbs with melted butter, sugar, and vanilla extract, mixing until it looks like moist sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even, compact crust. Bake it for about 10 minutes until it’s lightly golden, then let it cool completely. This step ensures a crisp, flavorful base that holds up perfectly to the creamy filling.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese with an electric mixer until perfectly smooth, about 2 to 3 minutes. Add sugar and vanilla, then continue mixing until fully combined. Beat in eggs one at a time, making sure to blend gently on low speed so the mixture stays airy and light. Stir in sour cream and heavy cream until the texture is creamy and luscious. Finally, fold in the diced peaches and one cup of the mixed berries carefully to disperse fruit bursts throughout the cheesecake without breaking them down.
Step 3: Bake with a Water Bath
Pour the cheesecake mixture over the cooled crust, smoothing the top evenly. To bake without cracks, wrap the bottom of the springform pan tightly in aluminum foil and place it into a larger baking dish filled halfway with hot water. Bake for 55 to 65 minutes until the edges are set, but the center jiggles slightly when nudged. This gentle baking technique ensures a creamy, crack-free cheesecake that’s undeniably silky.
Step 4: Cool and Chill
Turn off the oven and open the door slightly, leaving the cheesecake inside to cool slowly for about an hour. This gradual cooling prevents sudden temperature changes that could cause cracking. Remove from the oven and water bath, letting it reach room temperature before refrigerating for at least 4 hours or preferably overnight so the flavors meld and it sets perfectly.
Step 5: Prepare the Berry Topping and Assemble
While the cheesecake chills, combine the remaining mixed berries with sugar and lemon juice in a small bowl. Let them sit for 15 to 20 minutes to soften and release their natural juices, creating a glossy, fruity topping. Once the cheesecake is fully cooled and set, carefully remove the springform pan sides and crown your dessert with this vibrant berry mixture for a stunning presentation that’s as delicious as it looks.
How to Serve Summer Berry Peach Cheesecake Recipe
Garnishes
A few fresh mint leaves scattered on top add a refreshing herbal contrast and a pop of green that complements the vibrant berry colors beautifully. A light dusting of powdered sugar can also create an elegant, delicate finish that’s perfect for special occasions.
Side Dishes
This cheesecake shines on its own but pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream to enhance creaminess and sweetness. For a lighter accompaniment, fresh fruit salad with a hint of lime juice offers a crisp, zesty complement without overwhelming the dessert.
Creative Ways to Present
Serve individual slices on pretty dessert plates with a drizzle of honey or a berry coulis for extra flair. For gatherings, placing the whole cheesecake on a decorated platter surrounded by extra fresh berries turns it into an eye-catching centerpiece. Even layering berry compote between cheesecake slices makes for a stunning layered parfait presentation.
Make Ahead and Storage
Storing Leftovers
Cover leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It stays fresh for up to 4 days, allowing you to enjoy this Summer Berry Peach Cheesecake Recipe well beyond the initial celebration without losing its creamy texture or fruity vibrancy.
Freezing
If you want to prepare ahead or save leftovers for longer, this cheesecake freezes beautifully. Wrap it securely in plastic wrap and then aluminum foil, or place it in a freezer-safe container. It can keep for up to 2 months. Thaw overnight in the refrigerator before serving for best results.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so reheating isn’t recommended as it can alter the texture. Just take it out of the fridge about 15 minutes before serving to soften slightly and bring out the flavors at their best.
FAQs
Can I use frozen berries instead of fresh for the Summer Berry Peach Cheesecake Recipe?
While fresh berries offer the best texture and flavor, frozen berries can be used in a pinch. Just be sure to thaw and drain them well to avoid excess moisture that could affect the cheesecake’s texture.
Why is the water bath important in this cheesecake recipe?
The water bath gently bakes the cheesecake and prevents the edges from overheating and cracking. It maintains an even temperature, resulting in a silky, smooth filling that’s free of unsightly cracks.
How ripe should the peaches be?
Choose peaches that are ripe but still firm to the touch. Overripe peaches can become mushy in the filling, while underripe ones won’t provide their full, juicy sweetness.
Can I make this cheesecake gluten-free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies to keep the crust safe for gluten-sensitive guests without compromising on flavor.
What’s the best way to get clean slices of this cheesecake?
Use a sharp knife dipped in hot water and wiped dry before each cut. This helps the blade glide through the creamy cheesecake and fruit topping for clean, beautiful slices every time.
Final Thoughts
This Summer Berry Peach Cheesecake Recipe is a celebration of sunshine and sweet summer fruits in every bite. Whether you’re making it for a special occasion or a weekend treat, it’s sure to bring smiles and a little slice of happiness. Dive into this creamy, fruity delight and enjoy the taste of summer whenever you want!
Print
Summer Berry Peach Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Berry Peach Cheesecake is a delightfully refreshing dessert perfect for warm weather. Featuring a buttery graham cracker crust, a creamy peach and mixed berry-infused cheesecake filling, and a fresh summer berry topping, this recipe combines luscious flavors and vibrant colors. It’s baked in a water bath for a smooth, creamy texture and chilled to perfection, making it an ideal treat for gatherings or a special occasion.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup fresh peaches, diced
- 1 cup mixed summer berries (strawberries, blueberries, raspberries)
Berry Topping
- 1 cup mixed summer berries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake crust and filling.
- Prepare the Crust: In a medium mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Bake the Crust: Bake the crust in the preheated oven for about 10 minutes until it’s lightly golden. Remove and let cool completely.
- Beat the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 to 3 minutes.
- Add Sugar and Vanilla: Mix in the granulated sugar and vanilla extract until well combined with the cream cheese.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition until just combined to prevent overmixing.
- Mix in Creams: Add sour cream and heavy cream, mixing on low speed until the batter is smooth and creamy.
- Fold in Fruits: Gently fold in the diced peaches and mixed summer berries with a spatula to evenly distribute the fruit without breaking it down.
- Pour Filling over Crust: Pour the cheesecake filling over the cooled crust in the springform pan and spread it evenly.
- Prepare Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water seepage. Place it in a larger baking dish filled with hot water halfway up the sides of the pan.
- Bake the Cheesecake: Bake for 55 to 65 minutes until the edges are set but the center remains slightly jiggly when gently shaken.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about 1 hour to prevent cracking.
- Remove from Oven and Water Bath: Take the cheesecake out of the oven and carefully remove it from the water bath. Allow it to cool to room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully.
- Prepare Berry Topping: Combine mixed summer berries, granulated sugar, and lemon juice in a small bowl. Toss gently to coat.
- Let Berries Macerate: Allow the berry mixture to sit for 15 to 20 minutes to release natural juices and soften.
- Serve: Carefully remove the sides of the springform pan. Top the chilled cheesecake with the macerated berry mixture before serving.
Notes
- Using a water bath helps prevent cracks and ensures a creamy texture in the cheesecake.
- Make sure the cream cheese is softened for smoother mixing without lumps.
- Do not overmix once eggs are added to avoid incorporating too much air, which can cause cracks.
- Letting the berry topping macerate enhances the flavor and provides a juicy, vibrant topping.
- Chilling the cheesecake overnight yields the best texture and flavor development.
- For easy removal, line the bottom of the springform pan with parchment paper.
