Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/3 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar (for filling)
- 3 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 ripe peaches, thinly sliced
- 1/4 cup honey or agave syrup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (163°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl; press into a springform pan. Bake for 8–10 minutes.
- Beat cream cheese until smooth; add sour cream and sugar. Mix in eggs one by one, then stir in lemon juice. Pour over cooled crust.
- Bake for 45–50 minutes until edges are set but center jiggles slightly. Cool in the oven with door cracked open.
- Chill in the refrigerator for at least four hours or overnight.
- For the topping: Heat mixed berries and sliced peaches with honey until juices release. Thicken with cornstarch slurry.
- Spoon topping over chilled cheesecake and refrigerate again before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 340
- Sugar: 22g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg