Ingredients
- — Crust —
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- — Filling —
- 16 oz cream cheese, softened
- ⅔–1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 Tbsp fresh lemon juice
- — Topping —
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 medium peaches, peeled & sliced
- 2 Tbsp apricot jam (optional glaze)
Instructions
1. Preheat oven to 325°F (163°C). Grease a 9″ springform pan and press the crust mixture into the bottom. Bake 10 min, then cool.
2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, sour cream, and lemon juice.
3. Pour filling over cooled crust and bake 50–60 min until center is just set. Turn off oven, leave door ajar for 1 hr, then chill 4 hrs or overnight.
4. Arrange berries and peach slices on top. Brush with warmed apricot jam for shine, if using.
5. Chill another 30 min before slicing—then serve and enjoy!
Notes
• Bring all filling ingredients to room temperature to avoid lumps. :contentReference[oaicite:1]{index=1} • To prevent cracks, cool cheesecake gradually in the oven with the door slightly open. :contentReference[oaicite:2]{index=2} • Use a warm knife (dip in hot water and wipe dry) for clean slices. • Customize the crust—try gingersnaps or gluten-free crumbs. • Swap berries for cherries, mango, or kiwi for a fresh twist.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg