Name: Summer Berry and Peach Cheesecake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup sour cream; 2 tbsp lemon juice; 1 cup fresh strawberries, hulled and sliced; 1 cup fresh blueberries; 1 cup fresh raspberries; 2 ripe peaches, peeled and sliced; 2 tbsp apricot jam (optional)

Have you ever wondered what makes summer baked goods truly irresistible? Is it the burst of fresh fruit flavors or the creamy, indulgent textures that define a perfect summer dessert? This Summer Berry and Peach Cheesecake recipe answers that question by combining the lusciousness of baked cheesecake with the vibrant, juicy sweetness of seasonal berries and peaches.

As one of the most beloved summer baked goods, this cheesecake not only celebrates the season’s bounty but also challenges the notion that baked desserts are too heavy for warm weather. Let’s dive into this delicious, data-backed recipe that will elevate your summer dessert game while naturally incorporating the focus keyword “summer baked goods.”

Ingredients List

To create this mouthwatering Summer Berry and Peach Cheesecake, gather the following fresh and flavorful ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (substitute with digestive biscuits or gluten-free almond flour crust for dietary preferences)
¼ cup granulated sugar (can swap with honey or maple syrup for a natural sweetener)
½ cup unsalted butter, melted (coconut oil can be used as a dairy-free alternative)

For the Cheesecake Filling:

24 oz cream cheese, softened (dairy-free cream cheese for vegan options)
1 cup granulated sugar (reduce or use sugar substitutes like monk fruit sweetener for a low-sugar version)
3 large eggs (flax eggs for vegan baking)
1 tsp vanilla extract
1 cup sour cream (coconut cream or vegan sour cream alternatives)
2 tbsp lemon juice (adds brightness and balances sweetness)

For the Topping:

1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh raspberries
2 ripe peaches, peeled, pitted, and sliced
2 tbsp apricot jam (optional, for a glossy fruit glaze)

This combination of ingredients ensures a rich, creamy base complemented by the natural sweetness and tartness of summer fruits, making it a standout among summer baked goods1 2 3.

Timing

This recipe is designed to fit comfortably into your summer baking schedule:

Preparation time: 20 minutes
Baking time: 45-50 minutes
Cooling and chilling time: At least 4 hours (overnight preferred for best texture)

Total time: Approximately 5 hours, which is about 20% less than some traditional cheesecake recipes that require longer baking and cooling periods.

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan. Mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this firmly into the bottom of the pan to form an even layer. Bake for 10 minutes to set the crust, then let it cool while preparing the filling. This step ensures a crisp, flavorful base that holds up well under the creamy filling.

Step 2: Make the Cheesecake Filling

Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add sugar, continuing to beat until fully combined. Incorporate the eggs one at a time, mixing well after each addition to avoid lumps. Add vanilla extract, sour cream, and lemon juice, blending until the mixture is silky and free of lumps. This process creates the velvety texture that defines classic cheesecake.

Step 3: Assemble and Bake

Pour the filling evenly over the cooled crust. Bake for 45-50 minutes or until the center is set but still slightly jiggly. To prevent cracking, turn off the oven, crack the door slightly, and let the cheesecake cool inside for about 30 minutes. Then transfer it to a wire rack to cool completely. This gentle cooling technique is a pro tip for achieving a smooth, crack-free surface.

Step 4: Add the Fruit Topping

Once cooled, arrange the fresh strawberries, blueberries, raspberries, and peach slices attractively on top. For a glossy finish, warm the apricot jam and brush it lightly over the fruit. This not only enhances the visual appeal but also seals in the freshness of the fruit.

Step 5: Chill and Serve

Refrigerate the cheesecake for at least 4 hours or overnight to allow flavors to meld and the texture to firm up. Slice with a sharp knife dipped in hot water for clean cuts. Serve chilled for the perfect summer indulgence.

A vibrant fruit cheesecake topped with fresh raspberries, blackberries, blueberries, and peach slices, with raspberry sauce and a graham cracker crust.

Nutritional Information

Per serving (based on 12 servings):

Calories: ~350-540 kcal (varies with ingredient substitutions)
Sugar: 25-28g
Protein: 7g
Fat: 25-40g (saturated fat varies with butter and cream cheese content)
Sodium: 220-350mg
Fiber: 1g
Vitamin A: 25% DV
Vitamin C: 15% DV
Calcium: 8% DV

This cheesecake provides a balanced indulgence with protein and calcium from dairy, while the fresh fruit topping adds vitamins and antioxidants, making it a wholesome choice among summer baked goods.

Healthier Alternatives for the Recipe

To enjoy this cheesecake while aligning with various dietary needs or health goals, consider these modifications:

Use low-fat or reduced-fat cream cheese and sour cream to lower saturated fat content.
Substitute granulated sugar with natural sweeteners like stevia, monk fruit, or erythritol for a low-sugar or keto-friendly version.
Replace the traditional crust with a nut-based or oat crust to increase fiber and reduce refined carbs.
Opt for dairy-free cream cheese and coconut cream for a vegan and lactose-free dessert.
Incorporate more fresh fruit in the topping or swirl pureed fruit into the filling to boost fiber and antioxidants without adding calories.

Serving Suggestions

This Summer Berry and Peach Cheesecake is versatile and pairs beautifully with:

A light, crisp white wine or sparkling peach bellini for summer parties.
A dollop of whipped cream or a drizzle of honey for extra indulgence.
Fresh mint leaves or edible flowers for an elegant presentation.
Serve alongside a fresh fruit salad or a scoop of vanilla ice cream for a complete summer dessert spread.

Common Mistakes to Avoid

Not using room temperature ingredients: Cold cream cheese or eggs can cause lumps in the filling.
Overbaking: Baking too long results in cracks and a dry texture; the center should remain slightly jiggly.
Skipping the cooling process: Rapid cooling can cause cracks; use the oven door crack method and cool gradually.
Improper crust pressing: A loosely packed crust can crumble; press firmly and bake to set.
Adding fruit before baking: Fresh fruit toppings should be added after baking to prevent sogginess.

Storing Tips for the Recipe

Store leftovers in an airtight container in the refrigerator for up to 5 days to maintain freshness.
For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Prepare the crust and filling a day ahead to save time; assemble and bake on the day of serving for optimal freshness.

Conclusion

This Summer Berry and Peach Cheesecake is a stellar example of summer baked goods that combine creamy richness with fresh, vibrant fruit flavors. Easy to prepare and adaptable to various dietary preferences, it’s perfect for any summer occasion. Try this recipe today, share your experience in the comments, and subscribe for more delicious updates!

FAQs

Q: Can I use frozen berries and peaches?
A: Yes, but thaw and drain them well to avoid excess moisture that can affect the cheesecake texture.

Q: How do I prevent my cheesecake from cracking?
A: Use room temperature ingredients, avoid overbaking, and cool the cheesecake gradually in the oven with the door slightly open.

Q: Can I make this recipe vegan?
A: Substitute cream cheese and sour cream with vegan alternatives, use flax eggs, and choose a dairy-free crust to make it vegan-friendly.

Q: How long should I chill the cheesecake?
A: At least 4 hours, but overnight chilling is best for firm texture and flavor development.

Q: What’s the best way to slice cheesecake?
A: Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.