Description
A classic dessert that marries creamy richness with fresh, fruity brightness, perfect for any celebration.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened (3 packages)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 1/2 cups fresh peaches, sliced
- 1 cup fresh strawberries, halved
- 1/2 cup fresh raspberries
- 1/2 cup fresh blueberries
- 1/4 cup apricot preserves or peach jam
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs and 1/4 cup of granulated sugar, then add melted butter and mix until it resembles wet sand. Pack into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow to cool.
- In a large bowl, mix softened cream cheese and 1 cup of granulated sugar on medium speed until smooth and fluffy (2-3 minutes). Add eggs one at a time on low speed. Stir in vanilla and optional almond extract, followed by sour cream and heavy cream until smooth.
- Wrap the bottom of the springform pan in aluminum foil and place it in a larger pan filled with hot water. Bake for 50-60 minutes until the center is slightly jiggly but set. Turn off oven and crack the door for 1 hour. Refrigerate for at least 4-6 hours or overnight.
- In a small saucepan, heat apricot preserves and lemon juice over low heat until melted. Cool and then arrange fresh fruit on top of chilled cheesecake. Brush with apricot glaze for a shiny finish.
Notes
For best results, use room temperature ingredients. Avoid overmixing the batter and allow the cheesecake to cool gradually to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, fruit