Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 2 fresh peaches, sliced
- 2 cups fresh mixed berries (strawberries, blueberries, raspberries, blackberries)
- Optional: 1 tsp lemon zest for brightness
Instructions
- Preheat oven to 325°F (160°C). Prepare a springform pan by greasing or lining the bottom with parchment paper.
- Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream (and lemon zest, if using).
- Pour the batter over the crust and smooth the top.
- Bake for 50–60 minutes, until edges are set and the center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool gradually. Once cooled, refrigerate at least 4 hours or overnight.
- Before serving, top the chilled cheesecake with sliced peaches and fresh berries.
Notes
- Use a water bath during baking to help prevent cracks.
- For a no-bake version, use whipped cream with cream cheese and let it chill to set.
- Swap peaches with mango and add passionfruit pulp for a tropical twist.
- Add lemon zest or drizzle lemon glaze for extra tang.
- Freeze cheesecake up to 2 months; thaw slices overnight in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 105mg
