INGREDIENTS
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 cup sugar, plus
- 2 tablespoons sugar, divided
- 4 (8ounce)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 strawberries
- 1 cup sliced nectarines
DIRECTIONS
- Preheat oven to 325.
- Grease a 9-inch springform pan.
- Mix cracker crumbs, melted butter, and 2 tablespoons sugar in a large bowl until crumbly.
- Press mixture into prepared pan.
- Bake for 10 minutes.
- Let cool completely.
- Beat cream cheese in a large bowl with an electric mixer set on medium-high for 2 minutes.
- Beat in 1 cup sugar.
- Add flour and lemon zest; beat until combined.
- On low speed, beat in eggs one at a time, beating well after each addition.
- Add sour cream and vanilla; beat until blended.
- Pour batter into prepared pan.
- Bake cheesecake until center is almost set, about 1 hour.
- Let cool completely.
- Loosen cheesecake from side of pan with a knife and remove the pan side.
- Arrange strawberries and nectarines over top.
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