Ingredients
Scale
Vanilla Wafer Crust
- 2 1/2 cups finely crushed vanilla wafers
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- 1/2 teaspoon vanilla extract
Cheesecake Filling
- 24 ounces full-fat block cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 3/4 cup full-fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 tablespoons all-purpose flour
- 1/4 teaspoon fine salt
Strawberry Peach Topping
- 1 1/2 cups fresh strawberries, diced
- 1 1/2 cups fresh peaches, diced
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
Whipped Cream
- 1 1/2 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Decoration
- Fresh strawberry halves
- Thin fresh peach slices
- White chocolate curls
- Crushed vanilla wafers
- Fresh mint leaves
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the finely crushed vanilla wafers, sugar, and salt. Add the melted butter and vanilla. Stir until the crumbs resemble damp sand and hold together when pressed.
- Transfer the crumb mixture to the prepared pan. Press it firmly and evenly over the bottom with the flat base of a measuring cup.
- Bake the crust for 10 minutes. Remove it from the oven and let it cool slightly. Keep the oven at 325°F.
- Beat the softened cream cheese on low to medium-low speed until smooth. Add the sugar and salt and mix until combined, scraping the bowl as needed.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid whipping excessive air into the batter.
- Add the sour cream, vanilla, lemon juice, and flour. Mix on low only until the batter is smooth. Scrape the bottom and sides of the bowl.
- Pour the filling over the pre-baked crust and smooth the surface.
- Bake for approximately 50–55 minutes. The outside should look set while the center should still have a gentle wobble when the pan is carefully moved.
- Turn off the oven. Leave the cheesecake inside for 1 hour with the oven door slightly open.
- Remove the cheesecake and let it finish cooling. Cover and refrigerate for at least 8 hours, preferably overnight.
- Shortly before decorating, gently combine the diced strawberries, peaches, sugar, and lemon juice. Refrigerate for 20–30 minutes.
- If the fruit releases a large amount of juice, transfer it with a slotted spoon. This keeps excess liquid from soaking the whipped cream.
- Beat the cold heavy cream, powdered sugar, and vanilla until firm peaks form. Stop once the cream holds its shape.
- Release the fully chilled cheesecake from the springform pan. Spread or pipe the whipped cream over the top.
- Spoon the strawberry-peach mixture over the cheesecake. Decorate with strawberry halves, thin peach slices, white chocolate curls, vanilla wafer crumbs, and mint.
- Keep refrigerated until serving. For neat slices, dip a sharp knife in hot water, dry it, make one cut, and clean the blade before the next slice.
Notes
- Measure cookie crumbs after crushing them.
- Use full-fat block cream cheese, not whipped cream cheese.
- Cream cheese, sour cream, and eggs should not be refrigerator-cold when mixed.
- Once the eggs are added, use low speed and avoid prolonged mixing.
- If your crumb mixture does not hold together when squeezed, mix in 1–2 teaspoons of additional melted butter rather than adding a large amount.
- Dry strawberries and peaches well after washing.
- Ripe but firm peaches work better than very soft peaches.
- Drain excessive juice from the macerated fruit before putting it over the whipped cream.
- Chill the cheesecake for at least 8 hours. Overnight gives the cleanest slices.
- Add the final fresh-fruit decoration closer to serving.
- Keep the cheesecake refrigerated.
- Prep Time: 35 minutes
- Additional/Chill Time: 9 hours 20 minutes*
- Cook Time: 1 hour 5 minutes*
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian