Summer Cheesecake

This recipe came from the Quick, Easy, and Delicious Recipe Collection from International Masters Publishers.

• Ready In: 1 hr 30 mins
• Serves: 12

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

Directions

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.