Decadent Strawberry Cheesecake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 12, 2023

Are you ready to indulge in a decadent dessert that will satisfy all your sweet cravings? Look no further than a delicious strawberry cheesecake. This creamy, velvety dessert is a classic favorite for a reason, with its rich flavor and smooth texture that is perfect for any occasion. Whether you're celebrating a special occasion or simply looking for a delicious treat to enjoy with friends and family, a decadent strawberry cheesecake is the perfect choice.

Graham Cracker Crust

 1 sleeve graham cracker crumbs
4 tablespoons butter - melted
2 tablespoons sugar
pinch of salt

Bake for 8 to 10 minutes. Set aside.

Cheesecake Filling

 4 large pkgs, Philadelphia cream cheese softened 
1 1/2 cups of sugar
 2/3 cup whole milk
1 pint sour cream (16 oz)
4 eggs (beat in one at a time)
4 tablespoons flour
1 tablespoon vanilla

Strawberry Topping

1 ½ lbs strawberries
1 ½ teaspoons cornstarch
3 to 6 tablespoons sugar - adjust as needed, taste for sweetness
1 ½ tablespoons lemon juice


Preheat the oven to 350°F. Line the bottom of your 10" springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.


Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Mix the crumbs with the melted butter, sugar, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides.

I use a KitchenAid stand-up mixer to cream the cream cheese and sugar. Add remaining ingredients one at a time until blended. Pour into springform pan.

Heat oven to 350 degrees AND place an oblong pan of water about 1/3 full on rack beneath rack for cheesecake. Prevents cheesecake from cracking.

Place cheesecake on the above rack. I bake in our gas oven for 50 minutes. 


Remove cheesecake from the oven and place on a rack. After about 5 minutes, run a thin knife around the edge of the cheesecake to prevent from sticking or cracking when cooling.


Once cake is completely cooled pour the strawberry topping on top* cover the cheesecake with foil and place in refrigerator overnight. Remove springform and enjoy.

Note:  Cheesecake is never good the first day, always refrigerate it overnight for best results.

* If you prefer, make the topping, and put it in the fridge in a jar.  Then spoon it over each slice of cheesecake as you serve it.

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Ann Landers World Famous Lemon Meringue Pie

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 12, 2023
This is a the kind of pie, when you take one bite, you say ahhhhhhh, and your eyes roll back in your head. I've shared this before, DEFINITELY worth repeating for the lemon pie lovers that read this blog. Go ahead, just take an hour and make this. It's SO good warm or room temperature or chilled if there is any left. 

 Try it, you know you want to.  You won't be disappointed, pinky swear you won't. ~ Jan 


1 1/3 cups granulated sugar
6 tablespoons cornstarch 
2 cups water 
1/3 cup lemon juice 
3 egg yolks 
1 1/2 teaspoon lemon extract 
2 teaspoons vinegar 
3 tablespoons butter

Never-Fail Meringue:

1 tablespoon cornstarch 
2 tablespoons cold water 
1/2 cup boiling water 
3 egg whites
 6 tablespoons granulated sugar 
1 teaspoon vanilla extract 
1 pinch salt

1. Bake prepared pie crust according to provided directions. Of course homemade is best and I love the vintage Crisco recipe, but Trader Joes makes a wonderful frozen crust.  You must let it come to room temperature before putting in your pie pan or it will break into pieces.  It's worth the effort, though, Trader Joes crust is the best I've found, but of course Pillsbury works, too.

2. To make filling, mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.

3. Add to the rest of the sugar mixture. Cook over boiling water until thick — about 25 minutes which will eliminate any starchy taste.

4. Add the lemon extract, butter and vinegar, and stir thoroughly.

5. Pour mixture into deep 9-inch pie shell, and let cool.

5. To make meringue, blend cornstarch and cold water in a saucepan.

6. Add boiling water, and cook, stirring until clear and thickened.

7. Let stand until COMPLETELY cold.

8. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla.

9. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.

10. Spread meringue over cooled pie filling.

11. Bake at 350 degrees for 10 minutes or until top is lightly browned.

If you want a sky-high meringue, like the ones you see in bakeries, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites.

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