If you’re craving a dessert that truly captures the spirit of warm days and fresh fruit, this Summer Berry and Peach Cheesecake Recipe is an absolute must-try. Imagine a luxuriously creamy cheesecake nestled atop a buttery graham cracker crust, crowned with juicy peaches and a medley of vibrant berries glazed to perfection. It’s a dazzling celebration of summer’s best flavors, blending sweetness and tanginess in every bite. Whether you’re serving it at a backyard gathering or savoring a slice at home, this cheesecake is sure to steal the spotlight and create delicious memories.
Ingredients You’ll Need
Putting together this Summer Berry and Peach Cheesecake Recipe is delightfully straightforward, thanks to a handful of simple yet essential ingredients. Each one plays a key role in creating the perfect balance of texture, flavor, and color—from the crunchy crust to the silky filling and the bright fruit topping.
- Graham cracker crumbs (1 3/4 cups): The base of your crust, providing that classic sweet and slightly crunchy foundation.
- Granulated sugar (2 tablespoons for crust, 1 cup for filling, 1/3 cup for topping): Sweetens the crust, cheesecake, and fruit topping to perfection.
- Salt (1/4 teaspoon for crust, pinch for topping): Balances out the sweetness and enhances all the flavors.
- Unsalted butter (6 tablespoons, melted): Binds the crust crumbs and adds richness without overpowering.
- Cream cheese (24 ounces, softened): The star of the filling, creating that rich and creamy texture everyone loves.
- All-purpose flour (3 tablespoons): Helps stabilize the filling for a smooth cheesecake that slices beautifully.
- Sour cream (1/2 cup, room temperature): Adds tang and silkiness to the cheesecake filling.
- Vanilla extract (1 teaspoon): Infuses the filling with warm, aromatic notes.
- Almond extract (1/2 teaspoon, optional): A delicate hint of nuttiness that complements the fruit topping beautifully.
- Large eggs (3, room temperature): Provide structure while keeping the cheesecake tender.
- Heavy cream (1/2 cup, room temperature): Boosts creaminess and luscious mouthfeel.
- Lemon juice (1 tablespoon for filling, 2 tablespoons for topping): Brightens both filling and fruit topping with citrus zing.
- Lemon zest (1 teaspoon): Adds fresh, vibrant lemon flavor.
- Peaches (2 cups, peeled and sliced): Juicy and fragrant summer highlight for the topping.
- Mixed berries (2 cups): Strawberries, blueberries, raspberries, and blackberries to add color, tartness, and sweetness.
- Cornstarch (1 tablespoon): Thickens the fruit topping for that glossy finish.
- Water (1/4 cup): Helps activate the cornstarch for the perfect glaze.
- Optional garnishes: Extra fresh berries, peach slices, and mint leaves to elevate presentation and flavor.
How to Make Summer Berry and Peach Cheesecake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 325°F (165°C). This ensures the right gentle heat for even baking. Next, prep a 9-inch springform pan by wrapping its outside with two layers of heavy-duty foil—this is a clever way to prevent water from leaking in during the upcoming water bath. Boil some water and set it aside for the water bath that helps your cheesecake bake perfectly creamy without cracking.
Step 2: Make the Crust
Mix your graham cracker crumbs, sugar, salt, and melted butter until the mixture looks like wet sand—this texture is exactly what you want for a crust that holds together beautifully. Firmly press it into the bottom of your pan, and if you like a little crust along the edges, press it slightly up the sides. Bake the crust for 10 minutes then let it cool while you prepare the filling.
Step 3: Whip Up the Filling
Start by beating the softened cream cheese on medium speed until it’s silky smooth—a few scrapes around the bowl will ensure there are no lumps. Add sugar and flour, beating until just combined. Then fold in the sour cream, vanilla, optional almond extract, lemon juice, and zest, which add depth and brightness. Incorporate the eggs one at a time on low speed; this careful mixing keeps your filling creamy instead of airy. Finish by stirring in the heavy cream until your batter feels luscious and smooth.
Step 4: Bake with a Water Bath
Pour your dreamy filling over the cooled crust and smooth the surface. Place the springform pan inside a larger roasting pan and gently pour boiling water into the roasting pan until it reaches halfway up the springform’s side. This steam bath creates a moist environment, preventing cracks and helping the cheesecake bake evenly. Bake for 60 to 70 minutes until the edges are set but the center still wobbles slightly. Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes—this gradual cooling is key for a perfect texture.
Step 5: Cool and Chill
Carefully remove the cheesecake from the water bath, peel off the foil, and let it cool to room temperature for about an hour. Then transfer it to the refrigerator to chill for at least 6 hours, or even better, overnight. This resting time allows the flavors to meld and the filling to firm up into that dream-worthy dense yet creamy slice.
Step 6: Prepare the Fruit Topping
While your cheesecake chills, it’s time to make that brilliant fruit topping. Combine sugar, cornstarch, water, lemon juice, and a pinch of salt in a saucepan over medium heat. Whisk continuously until the mixture thickens and becomes glossy, about 2 to 3 minutes. Stir in the peaches and cook gently for 2 minutes, followed by the mixed berries for another 1 to 2 minutes. The goal here is to soften the fruit just enough to blend with the glaze without turning it mushy. Let this luscious topping cool completely before spreading it over your chilled cheesecake.
Step 7: Assemble and Serve
Once the topping is cool, spoon it generously over the cheesecake. Each slice is a masterpiece of creamy cheesecake layered with glossy, colorful fruit that sings summer in every bite.
How to Serve Summer Berry and Peach Cheesecake Recipe
Garnishes
Presentation is part of the magic! Sprinkle some extra fresh berries and a few peach slices atop the fruit topping to give your cheesecake that irresistible jewel-like finish. Adding fresh mint leaves not only adds a pop of color but also a fresh aroma that perfectly contrasts the rich cheesecake.
Side Dishes
This cheesecake is delightful on its own, but pairing it with a dollop of lightly whipped cream or a small scoop of vanilla bean ice cream can elevate the experience to pure indulgence. For a subtle twist, serve alongside a light herbal tea or a sparkling rosé to complement the dessert’s fruity brightness.
Creative Ways to Present
Think beyond the slice! Serve your Summer Berry and Peach Cheesecake Recipe in individual mason jars layered with fresh fruit and a sprinkle of graham crumbs for a charming picnic treat. Alternatively, try plating with a drizzle of berry coulis and a dusting of powdered sugar for a restaurant-worthy dessert that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake is a happy problem to have. Keep it tightly covered in the refrigerator, either in the springform pan or on a serving plate covered with plastic wrap, to maintain its creamy texture and prevent the fruit topping from drying out. It will stay delicious for up to 4 days.
Freezing
This cheesecake freezes well if you want to prep ahead or save some for later. Wrap the whole cheesecake (without topping) securely in plastic wrap, then foil. When ready to enjoy, thaw it overnight in the fridge. Add the fruit topping fresh after thawing to preserve the vibrant colors and flavors.
Reheating
This dessert is best served chilled, but if you prefer it slightly warmer, let slices sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving as it can affect texture and melt the fruit topping.
FAQs
Can I use frozen fruit for the topping?
Absolutely! Use thawed frozen peaches and mixed berries. Just be sure to drain any excess liquid to prevent the topping from becoming too watery, and cook it gently as the recipe directs.
What if I don’t have a springform pan?
A springform pan works best for removing the cheesecake cleanly, but if you don’t have one, you can bake it in a regular cake pan lined with parchment paper, keeping in mind that it might be trickier to remove the cake in one piece.
Why do I need to use a water bath for this cheesecake?
The water bath creates steam in the oven, which helps the cheesecake bake evenly and prevents the surface from cracking. It keeps the temperature around the cheesecake gentler and more consistent.
Can I make this cheesecake without sour cream?
Sour cream adds tanginess and moisture to the filling, but if you don’t have it, Greek yogurt can be a substitute. Just use the same amount and ensure it’s at room temperature for best results.
How do I get clean slices when serving?
Use a sharp knife dipped in hot water and wiped dry before each cut. This helps the knife glide through the creamy cheesecake and fruit topping smoothly for perfect slices every time.
Final Thoughts
This Summer Berry and Peach Cheesecake Recipe is a true jewel among desserts, effortlessly bringing summer’s bounty to your table with every forkful. It’s a heartwarming treat to share or keep all to yourself on a sunny afternoon. So gather your ingredients, roll up your sleeves, and dive into making this bright, creamy, and absolutely irresistible cheesecake—it just might become your new favorite!
Print
Summer Berry and Peach Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 8 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Summer Berry and Peach Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust and a rich, smooth cream cheese filling. Topped with a vibrant, fresh fruit compote of peaches and mixed berries, this cheesecake perfectly balances tangy sweetness with velvety texture. Ideal for warm-weather gatherings, this visually stunning dessert combines classic American cheesecake flavors with the freshness of summer fruit.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese (3 blocks), softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 large eggs, room temperature
- 1/2 cup heavy cream, room temperature
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Fruit Topping
- 2 cups peaches, peeled and sliced (fresh or thawed frozen)
- 2 cups mixed berries (strawberries sliced, blueberries, raspberries, blackberries)
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water
- Pinch of salt
Optional Garnish
- Extra fresh berries
- Peach slices
- Mint leaves
Instructions
- Preheat and prepare the pan: Preheat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent water leakage during the water bath. Bring a kettle of water to a boil for the upcoming water bath step.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir until the mixture resembles wet sand. Firmly press the crumbs into the bottom of the springform pan and slightly up the sides if desired. Bake the crust for 10 minutes then remove and allow to cool.
- Prepare the filling: Using a mixer, beat cream cheese on medium speed until smooth, scraping the sides of the bowl frequently. Add sugar and flour and beat until just combined. Mix in sour cream, vanilla extract, almond extract (if using), lemon juice, and lemon zest until smooth.
- Add eggs: Reduce mixer speed to low, add eggs one at a time, mixing just until each egg is incorporated to avoid overmixing. Stir in heavy cream until the batter is smooth and creamy.
- Assemble for baking: Pour the cream cheese batter over the cooled crust and spread evenly. Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan to create a water bath.
- Bake the cheesecake: Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, slightly crack the oven door, and let the cheesecake sit inside for 45 minutes to cool gently.
- Cool and chill: Remove the springform pan from the water bath, carefully peel off the foil, and let the cheesecake cool at room temperature for 1 hour. Refrigerate the cheesecake for at least 6 hours, preferably overnight, for best texture.
- Prepare the fruit topping: In a medium saucepan over medium heat, combine sugar, cornstarch, water, lemon juice, and salt. Whisk continuously and cook until thickened and glossy, about 2 to 3 minutes.
- Add fruit to topping: Stir in sliced peaches and cook for 2 minutes. Then add mixed berries and cook 1 to 2 minutes more, just until the fruits are coated and slightly softened without breaking down. Remove from heat and let cool completely.
- Serve: Spoon the cooled fruit topping evenly over the chilled cheesecake. Garnish with extra fresh berries, peach slices, and mint leaves if desired. Slice carefully for clean cuts and serve cool.
Notes
- Using room-temperature ingredients helps prevent lumps and reduces cracking in the cheesecake.
- Mixing on low speed after adding eggs prevents incorporating too much air, ensuring a creamy texture rather than an airy one.
- For extra clean slices, dip the knife in hot water and wipe between cuts.
- If you prefer not to do a water bath, bake the cheesecake with a pan of hot water on the rack below; however, this may cause more cracking, which can be hidden by the fruit topping.
- Store the cheesecake covered in the refrigerator for up to 4 days.
