This decadent cheesecake recipe is from the Fuquay Mineral Spring Inn and Garden in Fuquay-Varina, North Carolina. The historic Colonial Revival inn is owned and operated by the Mayor of Fuquay-Varina and his wife. It sits on a hill across from the Fuquay Mineral Spring Park, where you can see the spring water. Guests can also enjoy the peaceful on-site gardens.
Prep time: 75 minutes
- 1 lb., 6 oz. graham cracker crumbs
- 8 oz. melted unsalted butter
- 3 lbs. room temperature cream cheese
- 1 lb. granulated sugar
- 2 oz. cornstarch
- Finely grated zest of one lemon
- 4 tsp vanilla extract
- 4 at room temperature eggs
- 8 egg yolks
- 6 oz. sour cream
1. Combine the graham cracker crumbs and the melted butter. Divide the crumb mixture between the two 10-inch or four 7-inch cake pans. Press evenly over the bottoms, and if you choose, the sides of the pans, using your hands. Reserve.
2. Mix the cream cheese and granulated sugar together on low speed, using the paddle attachment until completely smooth. Mix in the cornstarch, lemon zest, and vanilla. Mix until smooth, scraping down the sides and the bottom of the bowl. Add the eggs and egg yolks a few at a time, blending thoroughly after each addition. Incorporate the sour cream.
3. Divide the batter evenly between the prepared pans.
4. Place the cake pans inside hotel pans or other suitable pans, adding hot water around the pans to reach about halfway up the sides. Bake at 350F degrees until set, approximately 50 minutes (35 minutes for the smaller size).
5. Cool completely, then chill before moving the cakes from the pans. Decorate the tops of the cake with thinly slices fresh fruit, serve fruit on the plate next to a slice of cake, or serve the cheesecake with a thick fruit sauce such as blueberry sauce, strawberry sauce, etc.