Ingredients
Scale
- 200g graham cracker crumbs
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g granulated sugar
- 2 teaspoons vanilla extract
- 250ml sour cream or Greek yogurt
- 200g fresh strawberries, sliced
- 200g fresh peaches, sliced
- 50g powdered sugar (optional topping)
- Fresh berries and peach slices for garnish
Instructions
- Mix graham cracker crumbs with melted unsalted butter and press into a 9-inch springform pan. Chill for 30 minutes.
- Beat cream cheese with granulated sugar until smooth. Add vanilla extract and sour cream, then pour over the chilled crust.
- Preheat oven to 160°C (320°F) and bake cheesecake in a water bath for 50-60 minutes until edges are set. Cool to room temperature, then refrigerate for at least 4 hours.
- Once chilled, arrange strawberries and peach slices on top. Optionally dust with powdered sugar and garnish with extra fruit.
Notes
- Store cheesecake in an airtight container for up to 3 days in the refrigerator.
- For longer storage, freeze wrapped slices for up to 2 months and thaw in the refrigerator overnight.
- Fresh fruit toppings can be added just before serving for a vibrant presentation.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg