Blueberry-Peach Cheesecake

Few things make me as happy as a homemade cheesecake.

Few things make me as happy as a mixture of peaches and berries.

Naturally, this cheesecake did good things for my heart.

I baked this cheesecake for a visit my husband and I were making to friends. There is just something about walking into a friend’s home bearing the gift of a very heavy dessert box filled with cheesecake.. I would highly recommend.

Full transparency, I’ve made this cheesecake multiple times now, and it’s come out beautifully every time. That is, when I bake it correctly. The particular day that I baked, filmed, and photographed this cheesecake, I was in a hurry and on a time crunch to get it made, baked, cooled, set, and transport ready. I hadn’t even planned on making a dessert that day. Which meant I whacked up the heat in the oven to 375 degrees and let it go for about 45 minutes to an hour. As a result, you’re getting pictures of a cheesecake with a brown top instead of a picture perfect cheesecake with a just-set, off-white top. This was an impromptu bake day, I knew browning would happen, but wanted to share the results regardless because it was still delicious. And despite what it should look like, I think it still looks yummy.

So, disclaimer: This is not how a perfect cheesecake should look. Your cheesecake will not look like this because I have put the proper baking instructions in the recipe. Do as I say, not as I do.

All of that aside, I did make sure the texture was good on this one. I pulled it while it still had a good wobble, let it cool to room temperature before placing it in the fridge, and let it set before slicing into it. It was smooth, creamy, and had that just-baked consistency. Delicious.

So, if you follow the instructions, you’ll have a picture-perfect cheesecake with the perfect texture and all of the perfect, fruity additions. It’s everything you could ask for in a cheesecake.

I love it every time.

With love,

Your Baker, Hannah

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Convinced it’s time for some cheesecake? Here’s a grocery list of everything you’re gonna need!

Ingredients for Blueberry Peach Cheesecake:

• Graham Cracker Crumbs

• Butter

• Sugar

• Cream Cheese

• Sour Cream

• Eggs

• Vanilla Extract

• Fresh or Frozen Blueberries

• Fresh or Frozen Peaches

• Cornstarch

Ingredient Substitutions:

If you're short on any ingredients, here are some substitutions that will work just as well:

• Graham Cracker Crumbs: Substitute with crushed digestive biscuits or vanilla wafers.

• Butter: Margarine or coconut oil can be used, though butter provides a better flavor for the crust.

• Cream Cheese: Neufchâtel cheese is a lower-fat alternative to cream cheese.

• Sour Cream: Greek yogurt works well and provides a slight tang, similar to sour cream.

• Fresh or Frozen Blueberries/Peaches: You can substitute with canned or frozen versions, but make sure to drain excess liquid to avoid a watery cheesecake. Raspberries or blackberries can also be used for the fruit swirls.

What Tools Do You Need to Bake a Cheesecake?

Click the links below to shop for any kitchen tools you may be missing from your collection!

(These links are affiliate links, and if you decide to make a purchase, I will be granted a small commission at no extra cost to you. I’ll always be thankful for your support!)

• 9-inch Springform Pan

• Electric Hand Mixer

• (or Stand Mixer)

• Large Mixing Bowl

• Small Saucepan

• Small Food Processor (for the peach swirl)

• Flat-Bottomed Measuring Cup (to press the crust)

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Hand Mixer (Copy)

Mixing Bowls (Copy)

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Springform Pan (Copy)

Measuring Cups (Copy)

Step-By-Step Summary of How to Bake a Cheesecake:

To start, preheat the oven to 425°F and prepare the graham cracker crust by mixing graham cracker crumbs, melted butter, and sugar, then press it into a springform pan. In a saucepan, make the blueberry and peach fruit swirls by cooking the fruits with sugar and cornstarch until thickened.

Next, prepare the cheesecake filling by beating cream cheese and sugar until smooth, then adding sour cream, vanilla, and eggs.

Stir in blueberries before pouring the batter into the crust. Drop dollops of the fruit swirls onto the cheesecake and swirl them with a knife or fork.

Bake the cheesecake first at 425°F for 10 minutes, then reduce the temperature to 325°F and bake for another 40-50 minutes. Let the cheesecake cool at room temperature before refrigerating to set for 2-4 hours.

FAQs About Baking Cheesecakes:

Why Did My Cheesecake Crack?
Cheesecake can crack due to sudden temperature changes or overbaking. Try allowing your cheesecake to cool gradually and avoid overmixing the batter, which can introduce air bubbles that lead to cracks.

Can I Use Frozen Fruit?
Yes, both fresh and frozen blueberries and peaches work well in this recipe. Just be sure to thaw and drain frozen fruit to remove excess liquid.

Do I Have to Use a Springform Pan?
A springform pan is ideal for cheesecakes as it allows for easy release. If you don't have one, you can use a regular round cake pan but make sure to line it with parchment paper for easier removal.

Tips for Achieving the Silkiest Cheesecake:

1. Use Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smoother batter and prevents lumps.

2. Don’t Overmix the Batter: Overmixing can incorporate too much air, leading to cracks and a less creamy texture.

3. Bake in a Water Bath (Optional): If you want an extra-smooth texture, you can bake the cheesecake in a water bath, which helps prevent cracks and maintains even baking.

How to Prevent Overbaking:

To avoid overbaking, bake the cheesecake until the sides are set but the center still has a slight wobble. The cheesecake will continue to set as it cools. Also, avoid opening the oven door frequently as this can cause temperature fluctuations.

How to Freeze or Store Cheesecake:

If you want to store or freeze your cheesecake:

• Storing: Keep the cheesecake covered in the refrigerator for up to 5 days.

• Freezing: To freeze, allow the cheesecake to cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge

Recipe for Deep Dish Blueberry Peach Cheesecake:

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Blueberry- Peach Deep Dish Cheesecake

Yield: 8-12

Author: Hannah Eaton - Dear Old Bakehouse

Prep time: 45 MinCook time: 1 HourInactive time: 4 HourTotal time: 5 H & 45 M

A classic deep dish cheesecake with a graham cracker crust, filled with sweet blueberries, and topped with a peach and blueberry swirl. Two summertime fruits coming together to make a perfectly sweet cheesecake!

Ingredients

For the Cheesecake:

• 2 cups graham cracker crumbs
• 1 stick melted butter
• 1/2 cup sugar
• 3 (8oz.) packages room temperature cream cheese
• 8 oz. sour cream
• 1 cup sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup fresh or frozen blueberries

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries
• 1/4 cup sugar
• 2 Tablespoons cornstarch

For the Peach Swirl:

• 6 oz. fresh or frozen peaches
• 1/4 cup sugar
• 3 Tablespoons cornstarch

Instructions

To Make Fruit Swirls:

1. For the blueberry swirl: In a small saucepan, place your fresh or frozen blueberries. Cook on medium-low heat until they start letting out some juice.
2. Add sugar and cornstarch to the pot, and heat over medium heat until the mixture starts to bubble and thicken. Once thickened, set aside to cool slightly.
3. For the peach swirl, place your peaches in a small saucepan and heat until thawed and letting out juice.
4. Add sugar and cornstarch to the pot, and stir, cooking until the mixture thickens and bubbles.
5. Once the peach mixture has thickened, transfer the mixture to a small food processer and blend until a smooth puree forms. Set aside to cool slightly.

To Make the Cheesecake:

1. Pre-heat oven to 425 degrees F.
2. In a small bowl, stir together graham cracker crumbs, melted butter, and sugar until well combined. Transfer the mixture to a 9 inch springform pan.
3. Using a flat bottomed measuring cup, lightly spread and press the crust mixture into the bottom of the pan, making sure to push some up along the sides (about halfway to the top), forming the graham cracker crust. This will be easiest to do while the mixture is still slightly warm from the melted butter. Set aside.
4. Place your cream cheese and sugar into a large mixing bowl, and using an electric hand mixer, mix until the cream cheese and sugar have become completely smooth. Try to smooth out any lumps in the mixture before proceeding.
5. Once the sugar and cream cheese are combined, add the sour cream, vanilla, and one egg. Mix until combined.
6. Add the last 2 eggs one at a time, mixing between each addition until the cheesecake batter is homogenous.
7. Stir in the fresh or frozen blueberries.
8. Pour the mix into the crust inside the springform pan, and smooth out the top.
9. Place small dollops of the blueberry swirl and peach swirl sporadically over the top of the cheesecake, keeping the 2 flavors separate, but close together.
10. Using a fork or a butter knife, gently guide the fruit swirls into whatever pattern suits you best.
11. Place the cheesecake into the oven and bake for 10 minutes at 425 degrees F.
12. Once the 10 minutes have passed, open the oven door to allow some heat to escape, close it again, and decrease the oven temperature to 325 degrees F. Continue baking for another 40-50 minutes until the sides have set, but the center still has a little bit of a wobble to it.
13. Once done, pull from the oven, and allow to cool to room temperature before placing in the fridge to finish setting. This will help the cheesecake avoid cracking. Allow to set for 2-4 hours in the fridge before serving.

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