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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This recipe came from the Quick, Easy, and Delicious Recipe Collection from International Masters Publishers. Ingredients:
1 cup graham cracker crumbs |
3 tablespoons butter, melted |
1 cup sugar, plus |
2 tablespoons sugar, divided |
4 (8 ounce) packages cream cheese, softened |
3 tablespoons all-purpose flour |
2 teaspoons finely grated lemons, zest of |
4 large eggs |
1 cup sour cream |
1 1/2 teaspoons vanilla extract |
1 cup sliced strawberry |
1 cup sliced nectarine |
Directions:
1. Preheat oven to 325.
2. Grease a 9-inch springform pan.
3. Mix cracker crumbs, melted butter, and 2 tablespoons sugar in a large bowl until crumbly.
4. Press mixture into prepared pan.
5. Bake for 10 minutes.
6. Let cool completely.
7. Beat cream cheese in a large bowl with an electric mixer set on medium-high for 2 minutes.
8. Beat in 1 cup sugar.
9. Add flour and lemon zest; beat until combined.
10. On low speed, beat in eggs one at a time, beating well after each addition.
11. Add sour cream and vanilla; beat until blended.
12. Pour batter into prepared pan.
13. Bake cheesecake until center is almost set, about 1 hour.
14. Let cool completely.
15. Loosen cheesecake from side of pan with a knife and remove the pan side.
16. Arrange strawberries and nectarines over top.
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