I perfected my Peach Cheesecake topped with juicy peaches and fresh berries, and I reveal one small trick that always yields a creamy, perfectly set cake.

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I’ve been messing around with a Summer Berry and Peach Cheesecake idea and ended up with something I keep making again. It’s a Peach Cheesecake that doesnt feel dense, the cream cheese stays silky while the bright peach slices steal the show.

I also call it a Berry Cheesecake sometimes, since each bite can surprise you with a pop of tang or sweetness, you never quite know which one comes next. People always ask if it came from a bakery, and I just shrug, smile, and let them wonder.

Try not to eat the whole slice at once, I failed plenty.

Ingredients

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Graham cracker crumbs: crunchy base, mostly carbs and some fiber, gives sweet toasty flavor.
Unsalted butter: adds fat richness, small protein, boosts creaminess and helps set crust.
Cream cheese: it’s main protein and fat, very creamy, makes cheesecake rich and slightly tangy.
Eggs: binders that add protein, help structure and make filling smooth when baked.
Peaches: juicy, add fiber and vitamin C, bring sweet floral notes and soft texture.
Mixed berries: tart and sweet, antioxidants and fiber, give bright color and lively flavor.
Granulated sugar: sweetens everything, mainly carbs, can be reduced a bit for less sweet.

Ingredient Quantities

1 1/2 cups (150 g) graham cracker crumbs

1/4 cup (50 g) granulated sugar

6 tbsp (85 g) unsalted butter, melted

1/8 tsp fine salt

24 oz (680 g) cream cheese, softened room temp

1 cup (200 g) granulated sugar

1/2 cup (120 g) sour cream room temp

3 large eggs, room temp

2 tbsp all purpose flour

1 tsp vanilla extract

1 tbsp fresh lemon juice

2 cups sliced ripe peaches (about 2 to 3 peaches, 300 g)

2 cups mixed berries (strawberries, blueberries, raspberries; about 250 g)

1/3 cup (65 g) granulated sugar for the fruit

1 tbsp cornstarch

2 tbsp water to dissolve cornstarch

2 tbsp apricot jam or preserves optional, for glaze

Fresh mint leaves for garnish optional

How to Make this

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1. Preheat oven to 325°F (163°C). Pulse graham crackers into fine crumbs or crush in a bag, then mix with 1/4 cup sugar, melted butter and 1/8 tsp salt. Press firmly into the bottom of a 9 inch springform pan (and slightly up the sides if you like). Bake crust 8 minutes, then cool while you make the filling.

2. Make sure cream cheese, eggs and sour cream are room temp for a smooth batter. Beat 24 oz softened cream cheese with 1 cup sugar until very smooth, scraping the bowl a few times.

3. Add 1/2 cup sour cream and beat just to combine. Add eggs one at a time on low speed, scraping between each, then mix in 2 tbsp flour, 1 tsp vanilla and 1 tbsp fresh lemon juice. Do not overbeat or the cheesecake will get air bubbles.

4. Pour the filling into the cooled crust. Gently tap the pan on the counter to release big air bubbles. If you want fewer cracks, wrap the outside bottom of the pan in foil and set the springform in a larger roasting pan for a water bath.

5. Place the pan in the oven and carefully pour hot water into the roasting pan so it comes about halfway up the springform side. Bake 50 to 65 minutes until the edges are set and the center still jiggles a bit when you shake it.

6. Turn the oven off and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature change which causes cracks. Then remove, run a knife around the edge to loosen, and chill in the fridge at least 4 hours or preferably overnight.

7. While the cheesecake chills, make the fruit topping. Toss 2 cups sliced peaches and 2 cups mixed berries with 1/3 cup sugar and let macerate 10 minutes. Mix 1 tbsp cornstarch with 2 tbsp water until smooth.

8. Heat the fruit in a saucepan over medium heat until it starts to release juices, stir in the cornstarch slurry and cook 1 to 2 minutes until thickened and glossy. If using, warm 2 tbsp apricot jam and stir it in for a shiny glaze. Remove from heat and cool to room temp.

9. Spoon the cooled fruit compote over the chilled cheesecake, spreading gently. Garnish with fresh mint leaves if you like. Chill another 20 to 30 minutes so the topping sets.

10. For clean slices, dip a sharp knife in hot water, wipe dry, slice and repeat between cuts. Store leftovers covered in the fridge up to 3 days.

Equipment Needed

1. 9-inch springform pan
2. Food processor or heavy zip-top bag and rolling pin (for crushing crackers)
3. Electric mixer (hand or stand)
4. Mixing bowls (large and medium)
5. Measuring cups and measuring spoons
6. Rubber spatula and wooden spoon
7. Roasting pan large enough for a water bath
8. Saucepan and a small bowl for the cornstarch slurry
9. Sharp knife and cutting board
10. Oven mitts and a cooling rack

FAQ

Q: How long should I chill the cheesecake before serving? A: Chill at least 4 hours but overnight is best, it firms up and tastes better, if you're in a rush stick it in the fridge for 2 to 3 hours but texture won't be as silky.

Q: Can I use frozen berries or peaches? A: Yes you can, but thaw them completely and drain or pat dry first or cook them into the topping so extra liquid doesnt make the crust soggy; mix the cornstarch with a little water, simmer with the fruit and sugar until thickened then cool.

Q: Why did my cheesecake crack and how do I stop it? A: Cracks happen from overbaking, overmixing or sudden temp changes, so beat the batter gently, bake until the edges are set and the center still jiggles a little, cool it slowly in the oven with the door propped open and use a water bath if you can, that really helps.

Q: How do I get a smooth lump free filling? A: Make sure cream cheese is fully softened to room temp, beat it alone till totally smooth before adding sugar, then add eggs one at a time and scrape the bowl so no bits stick, avoid whipping in lots of air.

Q: Can I make the cheesecake ahead or freeze it? A: Yes you can make it a few days ahead and keep refrigerated, or freeze the baked cheesecake wrapped tightly for up to 2 months, thaw in the fridge overnight and add the fruit topping after it thaws for best results.

Q: What's the easiest way to get clean slices and pretty serving? A: Dip a sharp knife in hot water, wipe it dry and slice, repeat between cuts, let slices sit 10 minutes at room temp before serving for better flavor, and finish with warm apricot jam glaze or fresh mint for looks.

Summer Berry And Peach Cheesecake – A Refreshing Dessert Recipe Substitutions and Variations

Cream cheese: swap with mascarpone, 1:1 by weight for a richer, silkier filling; or use Neufchâtel 1:1 for lower fat, just know it’s a bit less tangy and may bake a little softer.
Graham cracker crumbs: replace with crushed digestive biscuits, vanilla wafers, or shortbread (use same weight), gingersnaps work too if you want spice, just cut the sugar in the crust a touch.
Sour cream: plain full‑fat Greek yogurt 1:1 is the easiest swap, strain it if it’s too loose; crème fraîche 1:1 gives extra creaminess and a milder tang.
Apricot jam glaze: use warmed peach or strawberry preserves, or make a quick glaze by simmering equal parts jam and water then straining, or skip the glaze and fresh berries look great too.

Pro Tips

1) Let your cream cheese and eggs get really soft before you even start, not just kinda soft. If you’re in a hurry cut the cream cheese into cubes and microwave 5 to 8 seconds at a time until pliable, then beat on low so you dont whip in air. Scrape the bowl often, it matters.

2) Use a water bath and cool the cake slowly, and if you want extra insurance put a thin layer of melted dark chocolate over the baked crust before adding the filling. The chocolate makes a moisture barrier so the fruit won’t sog the crust, and it tastes great too.

3) Don’t wreck the topping by putting it on while it’s hot. Cook the fruit down until glossy, then cool it completely before spooning onto the chilled cheesecake, or keep the compote in the fridge and add it right before serving. That way the juices wont run and your slices stay neat.

4) For the cleanest slices use a sharp knife dipped in hot water, wiped dry between cuts. Also try chilling the whole cake an extra 30 to 60 minutes in the fridge or pop it in the freezer for 10 minutes before cutting if you want super sharp edges.

Summer Berry And Peach Cheesecake – A Refreshing Dessert Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I perfected my Peach Cheesecake topped with juicy peaches and fresh berries, and I reveal one small trick that always yields a creamy, perfectly set cake.

Servings

servings

Calories

471

kcal

Equipment: 1. 9-inch springform pan
2. Food processor or heavy zip-top bag and rolling pin (for crushing crackers)
3. Electric mixer (hand or stand)
4. Mixing bowls (large and medium)
5. Measuring cups and measuring spoons
6. Rubber spatula and wooden spoon
7. Roasting pan large enough for a water bath
8. Saucepan and a small bowl for the cornstarch slurry
9. Sharp knife and cutting board
10. Oven mitts and a cooling rack

Ingredients

1 1/2 cups (150 g) graham cracker crumbs
1/4 cup (50 g) granulated sugar
6 tbsp (85 g) unsalted butter, melted
1/8 tsp fine salt
24 oz (680 g) cream cheese, softened room temp
1 cup (200 g) granulated sugar
1/2 cup (120 g) sour cream room temp
3 large eggs, room temp
2 tbsp all purpose flour
1 tsp vanilla extract
1 tbsp fresh lemon juice
2 cups sliced ripe peaches (about 2 to 3 peaches, 300 g)
2 cups mixed berries (strawberries, blueberries, raspberries; about 250 g)
1/3 cup (65 g) granulated sugar for the fruit
1 tbsp cornstarch
2 tbsp water to dissolve cornstarch
2 tbsp apricot jam or preserves optional, for glaze
Fresh mint leaves for garnish optional

Directions

Preheat oven to 325°F (163°C). Pulse graham crackers into fine crumbs or crush in a bag, then mix with 1/4 cup sugar, melted butter and 1/8 tsp salt. Press firmly into the bottom of a 9 inch springform pan (and slightly up the sides if you like). Bake crust 8 minutes, then cool while you make the filling.
Make sure cream cheese, eggs and sour cream are room temp for a smooth batter. Beat 24 oz softened cream cheese with 1 cup sugar until very smooth, scraping the bowl a few times.
Add 1/2 cup sour cream and beat just to combine. Add eggs one at a time on low speed, scraping between each, then mix in 2 tbsp flour, 1 tsp vanilla and 1 tbsp fresh lemon juice. Do not overbeat or the cheesecake will get air bubbles.
Pour the filling into the cooled crust. Gently tap the pan on the counter to release big air bubbles. If you want fewer cracks, wrap the outside bottom of the pan in foil and set the springform in a larger roasting pan for a water bath.
Place the pan in the oven and carefully pour hot water into the roasting pan so it comes about halfway up the springform side. Bake 50 to 65 minutes until the edges are set and the center still jiggles a bit when you shake it.
Turn the oven off and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature change which causes cracks. Then remove, run a knife around the edge to loosen, and chill in the fridge at least 4 hours or preferably overnight.
While the cheesecake chills, make the fruit topping. Toss 2 cups sliced peaches and 2 cups mixed berries with 1/3 cup sugar and let macerate 10 minutes. Mix 1 tbsp cornstarch with 2 tbsp water until smooth.
Heat the fruit in a saucepan over medium heat until it starts to release juices, stir in the cornstarch slurry and cook 1 to 2 minutes until thickened and glossy. If using, warm 2 tbsp apricot jam and stir it in for a shiny glaze. Remove from heat and cool to room temp.
Spoon the cooled fruit compote over the chilled cheesecake, spreading gently. Garnish with fresh mint leaves if you like. Chill another 20 to 30 minutes so the topping sets.
For clean slices, dip a sharp knife in hot water, wipe dry, slice and repeat between cuts. Store leftovers covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.