Shelly's Recipe

CHEESECAKE WITH FRESH STRAWBERRIES

Category: Cheesecake

1 1/2 lb cream cheese
6 eggs, separated
1 cup sugar
1 tbsp flour
1 cup sour cream
1 tsp fresh lemon juice and vanilla extract
1 1/2 tsp grated lemon and orange rind
1/4 tsp cream of tartar
1 quart fresh strawberries, sliced

Preheat oven to 325. In a mixing bowl, beat the cream cheese with the egg yolks until the mixture is completely smooth. Beat in the sugar and the next 6 ingredients. Place the egg white and cream of tartar in a medium mixing bowl. Beat until they hold short distinct peaks. Fold about 1/3rd of the egg whites into the cream cheese mixture, thoroughly, to lighten it, then gently fold in the rest.

Pour mixture into an ungreased 9 inch springform pan and bake for 1 hour and 10 minutes or until the center no longer appears soft. (During the cooking, the cheesecake will puff up and then shrink and crack as it cools.) Let the cake cool completely, at least 2 hours, at room temperature before removing sides of pan. Serve with fresh strawberries. Refrigerate leftovers.