Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 tablespoons sugar
– 16 ounces cream cheese, softened
– ¾ cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 2 cups fresh peaches, peeled and sliced
– 1 cup fresh raspberries
– ¼ cup peach preserves
– 1 tablespoon lemon juice
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Knife and cutting board
– 9×13 baking dish (for a water bath, optional)
Step-by-Step Instructions
To start, I preheat my oven to 325°F (162°C). While it’s warming up, I prepare the crust by combining the graham cracker crumbs, melted butter, and sugar in a mixing bowl. After thoroughly mixing everything, I press the mixture firmly into the bottom of my springform pan. I find that using the bottom of a measuring cup helps create a nice, even layer. Now, let’s get that crust baking! I pop it in the oven for about 10 minutes until it’s lightly golden—a perfect base for our cheesecake. (See the next page below to continue steps…)