Summer Cheesecake Recipe

Name: Summer Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1063

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 3 tablespoons butter, melted, 1 cup sugar, plus, 2 tablespoons sugar, divided, and more.

Yes, Summer Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions