I wish!!! Unfortunately, it's only open from March until May. Each year, I anxiously await the opening of this local strawberry stand, just a mile down the road. Cars stop throughout the day, but if you don't get there by 3:30, you are out of luck my friend!.I missed them twice this week already, so today I decided to get their ON TIME.I wanted my berries!!! You can purchase a 3 basket for $8 or a large flat for $16 from this friendly gal. And what could be better than freshly picked strawberries? A fresh homemade cheesecake, of course!
Cheesecake by Jenna...let me know if you want the recipe! Here's the recipe :
Preheat oven to 300 degrees F. CRUST: 2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup margarine, softened
In a small bowl stir together crust ingredients. Press firmly onto bottom and halfway up sides of a 9-inch spring form pan.
In a large bowl using an electric mixer, beat cream cheese until light and fluffy. Gradually beat in 1 1/4 cups sugar. Add eggs, one at a time, beating at low speed until blended. Add sour cream and vanilla, beating at low speed until well combined. Pour mixture into crust.
Bake in a preheated 300 degree F oven for 50 to 60 minutes. Cheesecake is done when it springs back when lightly touched in the center (cheesecake will shake slightly when moved). Remove the cake from the oven and run a knife around the inside edge of pan.
Cool cheesecake on wire rack at room temperature for 1 hour. Cover pan with foil, then chill overnight.
------------------------- Jenna changed one thing : Baked the crust at 350 for 9 minutes before pouring the batter in... then I baked it at 300 for an hour.