Blooming with Flavor

A sensational spring dessert to welcome the season

BY Elyse Kiel

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There is a sweet scent that blows in the wind as flowers start popping up from the earth at the start of spring.

All around Wilmington the signs of warmer weather appear in colorful ways. Water lilies are opening on Greenfield Lake. Eastern bluestars lure bees, butterflies and hummingbirds that pollinate our parks and yards. Azaleas bursting with pink and white celebrate the Azalea Festival.

What better way to decorate your tabletop for the festival than with an equally vibrant and desirable dessert — a cheesecake.

Cheesecake was invented by the Greeks, originally made with cheese patties that were pounded until smooth and rich, then baked with flour and honey.

This treat has come a long way since the fifth century B.C. There are a variety of flavors and toppings one can incorporate into the baking of this delectable dessert. Peanut butter, caramel, strawberry — the possibilities are endless and delicious.

Cheesecake is a good dessert for those who love a creamy texture with a refreshing taste and a crumbly, buttery base. It is like the fun aunt of cakes. There is a lot of potential for decor, including fruits, chocolates and flowers. Almost every flavor goes well with cheesecake, and it can be enjoyed by adults and children alike.

Unbelievably Creamy Cheesecake

Make this cheesecake an invaluable addition to your springtime gatherings.



  • 1 ½ cups crushed graham crackers
  • 1 cup granulated sugar
  • ½ cup melted butter


  • 2 8 oz blocks softened cream cheese
  • 1 cup granulated sugar
  • 4 Tbsp sour cream
  • ½ Tbsp vanilla extract
  • ½ Tbsp lemon juice
  • 2 eggs

Sour Cream Glaze

  • ½ pint sour cream
  • ⅓ cup powdered sugar
  • Vanilla extract to taste

Fruit Glaze (optional)

  • 2 Tbsp cornstarch
  • 2 Tbsp sugar
  • 2 Tbsp honey
  • ½ cup water
  • 12 oz favorite fruit


Preheat the oven to 300 degrees. Mix the graham cracker crumbs, sugar and butter. Pack firmly into the bottom of a greased 9-inch spring pan. Place the pan into the oven to firm the bottom before layering the filling on top.

In a clean bowl, mix the softened cream cheese blocks and sugar using a fork or mixing stand. Once it is a smooth consistency, add the sour cream, vanilla extract and lemon juice. Continue mixing until the lumps are worked into the batter.

Mix an egg into the batter, then add the other one. Mix the batter until it is completely smooth and has a thick consistency. Transfer the batter into the pan. Put the pan back into the oven to cook for 65 to 70 minutes.

While the cheesecake is cooking, prepare the sour cream glaze by combining sour cream and powdered sugar in a clean bowl until velvety. Add vanilla extract to taste and put in the fridge to chill.

For the fruit glaze, mash the desired fruit until it is a jam. Add cornstarch, sugar and water to a small saucepan over low heat. Stir the mixture until it is combined, then add the mashed fruit. Continue to stir and add the honey. When everything is blended into a soft gelatin, let the mixture sit on low heat, occasionally stirring.

The cheesecake will be ready when only the inside has a slight shake to it when the pan is tapped. Remove the pan from the oven and allow the cheesecake to cool for an hour before layering the sour cream glaze and the fruit glaze on top. Decorate with a ring of fruit, chocolates or flowers for an extra pop of texture.

Allow the cheesecake to rest in the freezer for at least 12 hours to fully set before serving.

Tips and Tricks

If the top of your cheesecake begins to crack out of the oven, don’t panic. Use the glazes to hide unsightly areas and no one will ever know.

If your sour cream glaze is too liquid, thicken by adding more sour cream.

If your fruit glaze is too watery, add a little more cornstarch.

If your fruit glaze is too thick, add more honey and water.

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