Description
Creamy cheesecake meets fresh fruit in this delightful dessert that blends smooth cream cheese with seasonal berries and a crisp graham cracker crust. Sweet summer flavors dance together, promising a refreshing treat you’ll savor to the last delicious bite.
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
Cheesecake Filling:
- 3 packages (8 ounces/226 grams each) cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 3 large eggs
- 1/2 cup (120 milliliters) sour cream
- 1 teaspoon vanilla extract
Topping:
- 1 cup (240 milliliters) whipped cream
- 1 cup mixed fruit (berries, kiwi, pineapple, grapes, etc.)
- 1 tablespoon honey (optional, for drizzling)
Instructions
- Prepare the baking vessel by coating a 9-inch springform pan with grease at 325F (160C).
- Combine graham cracker crumbs with melted butter, then firmly press the mixture into the pan’s base, creating a uniform foundation.
- Whip cream cheese and sugar in a large mixing bowl until achieving a silky smooth consistency, then incorporate vanilla and sour cream thoroughly.
- Gently integrate eggs into the cream cheese mixture, adding them individually and mixing until just blended, ensuring a consistent texture.
- Carefully transfer the creamy filling over the prepared graham cracker crust, spreading evenly to cover the entire surface.
- Bake for 45-50 minutes until the center appears almost set, with a slight wobble when gently shaken.
- Allow the cheesecake to cool completely at room temperature, which helps prevent cracking and sets the texture.
- Once cooled, generously layer the top with freshly whipped cream and an assortment of vibrant mixed fruits.
- Optional: Drizzle a light stream of golden honey across the fruit for an additional touch of sweetness before serving.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing.
- Gently fold in fruit after baking to prevent bleeding colors and maintain fresh texture.
- For a gluten-free version, swap graham crackers with almond flour or gluten-free cookie crumbs.
- Chill cheesecake overnight for best flavor development and firmer consistency.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 412 kcal
- Sugar: 30 g
- Sodium: 262 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 96 mg