Directions
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Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Stir until well mixed. This mixture will form the base of your cheesecake.
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Using your fingers, press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Make sure the crust is even across the bottom. This tremendous crust will serve as a delicious foundation for the creamy filling.
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In a separate mixing bowl, add the softened cream cheese and the remaining 1 cup of sugar. Beat them together until the mixture is smooth and creamy.
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Incorporate the vanilla extract into the cream cheese mixture. Next, add the eggs, one at a time, mixing well after each addition. This step is crucial for achieving a uniform filling, so take your time to ensure everything is well combined.
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Once your cream cheese mixture is beautifully smooth, carefully pour it over the prepared crust in the springform pan. Spread it evenly to ensure every slice has the same tremendous amount of filling.
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Now comes the fun part—arranging the garnishes! Lay the sliced peaches and raspberries on top of the cream cheese filling. You can be artistic with the placement or simply scatter them for a more casual touch.
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Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the center is set. You can check for doneness by gently shaking the pan; if the filling jiggles just a little in the center, it’s ready.
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Once baked, let the cheesecake cool at room temperature. After it has cooled down, refrigerate it for at least 4 hours (or overnight) before serving. This cooling time allows the flavors to develop and the cheesecake to firm up nicely.
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