Ingredients
- Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp unsalted butter (melted)
- Cheesecake Filling: 24 oz cream cheese (softened), 1 cup granulated sugar, 1 cup sour cream, 3 large eggs, 1 tsp vanilla extract, 1 tsp lemon zest
- Topping: 2 fresh peaches (sliced), 2 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), 1/3 cup apricot jam or peach preserves (warmed and thinned with 1–2 tbsp water)
Instructions
- Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Blend in sour cream, then add eggs one at a time, mixing just until combined. Stir in vanilla and lemon zest.
- Pour the filling into the prepared crust and smooth the top.
- Bake for 50–60 minutes, until edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight until fully chilled.
- Arrange sliced peaches and berries on top of the cheesecake.
- Brush fruit with warmed apricot jam or peach preserves to create a glossy finish.
Notes
- Swap graham crackers for vanilla wafers for a different crust flavor.
- Mix some berries into the cheesecake batter for extra fruity bursts.
- Use nectarines or apricots instead of peaches when in season.
- Add a touch of almond extract for a subtle nutty note.
- For cleaner slices, dip a sharp knife in hot water and wipe between cuts.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
