Chef Richard Fitch of Old Towne Country Buffet, Greenwood
Yield: One 10-inch cake
Crust
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ¼ cup melted butter
Topping
- 3 cups fresh strawberries
- 1 cup Wicks strawberry glaze
Filling
- 3 lb. cream cheese
- 2 cups granulated sugar
- 2 cups sour cream
- 1 cup heavy whipping cream
- 6 eggs
- 1 cup flour
- ¼ cup lemon juice
- 3 teaspoon vanilla extract
Crust: Place graham cracker crumbs, sugar and melted butter in a large metal mixing bowl. Using a wooden spoon, blend together. Place in a buttered and floured, 10-inch spring-form pan. Pack firmly with wooden spoon to evenly coat pan.
For the filling: Place the cream cheese in large mixing bowl. Set a low speed, beat until cheese is soft. Add sugar. Beat until mixture is light and fluffy. Add eggs one at a time until well mixed. Stir in flour, sour cream, heavy cream, vanilla and lemon juice.
Continue to mix until mixture is smooth. Do not over-beat.
Pour mixture into formed crust. Place in preheated 275 degree oven. Bake for 1½ hours. Turn oven off and let cheesecake stay in the oven for another hour. Remove from oven and chill.
For the topping: Cut 3 cups of strawberries into quarters. Add one cup of Wicks strawberry glaze. Place on top of chilled cheesecake. Decorate with whipped topping. Chill and refrigerate.
