Refreshing Summer Peach Plum Cheesecake
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
Filling:
2 packages (8 oz each) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup heavy cream
1 tablespoon lemon juice
Topping:
2 ripe peaches, sliced
2 ripe plums, sliced
1 tablespoon honey (optional)
Fresh mint, for garnish (optional)
Preparation:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the pan to form a crust. Bake for 10 minutes, then let cool.
In a large bowl, beat together the cream cheese, powdered sugar, vanilla extract, sour cream, heavy cream, and lemon juice until smooth and creamy.
Pour the filling over the cooled crust and smooth the top. Bake for 45-50 minutes or until set (it should jiggle slightly in the center).
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, arrange the sliced peaches and plums on top of the cheesecake. Drizzle with honey if desired.
Garnish with fresh mint, slice, and enjoy!
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