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- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups fresh strawberries, sliced
- 2 kiwis, peeled and sliced
- 2 tablespoons honey or apricot jam (optional for glaze)
- Preheat oven to 325°F (163°C). Line a springform pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and sugar. Press into the pan and bake for 10 minutes.
- Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in sour cream, vanilla, and lemon juice.
- Pour the filling over the crust and bake for 50-55 minutes. Let cool in the oven, then refrigerate for at least 4 hours.
- Arrange fresh fruit on top and glaze if desired. Slice and serve!
Notes
- Store in the refrigerator for up to 5 days.
- Use a water bath for a smoother texture.
- Try different fruit toppings for variety.
- Author: Junnifer McKenney
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 55 minutes
- Category: Dessert