Cheesecake with Strawberries

Chef Richard Fitch of Old Towne Country Buffet, Greenwood

Yield: One 10-inch cake


  • 2 cups graham cracker crumbs
  • ½ cup granulated sugar
  • ¼ cup melted butter


  • 3 cups fresh strawberries
  • 1 cup Wicks strawberry glaze


  • 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.