Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh peaches, diced
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon lemon juice
- ½ cup sour cream
- ¼ cup fresh mint leaves, for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the diced peaches, mixed berries, and lemon juice until evenly distributed.
- Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- Before serving, top with sour cream and garnish with fresh mint leaves.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Feel free to substitute any seasonal fruits you have on hand.
- Ensure the cream cheese is at room temperature for a smooth batter.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg