Lonestar State Cheesecake

Recipe adapted from Christina Common Tuchsen by Sunny Anderson, 2008

Show: Cooking for RealEpisode: Deep in the Hearth of Texas

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 20 min
Inactive Prep: 2 hr 0 min
Cook: 1 hr 30 min
Total:: 3 hr 50 min

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Ingredients

2 cups cinnamon graham cracker crumbs
6 to 8 tablespoons butter, melted
4 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar, plus
2 tablespoons sugar
2 teaspoons vanilla extract
2 tablespoons lemon juice
4 eggs, beaten
2 cups sour cream
1 pint blueberries
1 pint strawberries, sliced

Directions

Special Equipment: 9-inch springform pan Heat oven to 325 degrees F. In a food processor blend crumbs and melted butter until moist, but not wet. Press into the bottom and up the sides of the springform pan. In a large bowl, using an electric beater, combine the cream cheese, 1 cup sugar, 1 teaspoon vanilla and the lemon juice, until light and smooth. Slowly mix in eggs then pour into the prepared pan. Bake 55 minutes or until the center sets. Turn off oven and remove cake. In a medium bowl mix together sour cream, 1/4 cup sugar and vanilla. Spread this over the top of the cheesecake and return to the warm oven for 30 minutes. Remove then let cool to room temperature before removing springform.

Meanwhile, in a small bowl toss together blueberries and sliced strawberries with remaining sugar.

To serve: slice cheesecake into wedges and garnish with fruit.

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Comments & Reviews

recipe Lonestar State Cheesecake
tiffany brooklyn, NY 11-02-2009
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This is DELICIOUS!!
Rated: 5 stars out of 5

I made this last night for my family. It is Delicious!! Thanks Sunny!!
recipe Lonestar State Cheesecake
Melinda Marmora, NJ 10-28-2009
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THE BEST CHEESECAKE EVER!!!
Rated: 5 stars out of 5

For as much cream cheese that this recipe requires, it still turns out light and fluffy! I didn't add all of the topping... mixture only because you really shouldn't weight down the top of the cheesecake, but other than that, IT WAS THE BEST CHEESECAKE I HAVE EVER MADE!!! PS It's also GREAT with a chocolate gram cracker crust and a raspberry sause on top!!!Read more
recipe Lonestar State Cheesecake
Robert Los Angeles, CA 10-13-2009
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Too much chatter
Rated: 5 stars out of 5

Your show and recipes are really great. Having said that, it really isn't necessary to fill every moment with sound. Check... out some of the other shows and you will discover they have periods of silence. You might try doing the same.Read more
recipe Lonestar State Cheesecake
Jennifer Nashville, TN 10-03-2009
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Tastes good, but takes a long time to set.
Rated: 3 stars out of 5

I have made several cheesecakes before, and this is probably the easiest one I have ever made. However, the set time in the... recipe and on this episode were misleading. I know from previous cheesecakes that they need to cool completely in the refrigerator before removing the springform, and they generally tasted better the next day. But on the episode, she indicates that the cheesecake just needs to get to room temperature...not true!! In any case, this cheesecake needs to sit OVERNIGHT in the refrigerator before even removing the springform side and serving. I made this at lunchtime yesterday to serve around 8pm, so by the time that I tried taking the springform side off, it had been cooling in the fridge for several hours. As soon as I loosened the side, the cake started to collapse to my horror. I quickly refastened the pan and did not touch it again until this morning. NOW the cheesecake is perfectly set. So if you make this recipe, just make sure you let it set in the fridge at least overnight. There really is no such thing as a quick cheesecake, although this one is otherwise easy to make.Read more
recipe Lonestar State Cheesecake
REBECCA Conestoga, PA 09-07-2009
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YUMM! Creamy and Delish!
Rated: 5 stars out of 5

I had to bend this recipe a little. I didn't have a springform pan and I had a grahm cracker crust. After reading how much... cream cheese this required, I realized i'd need a second. I turned down the temprature on my electric oven by about 5 degrees since they were more shallow. I also cut the topping recipe in half since all of that sauce wouldn't fit on top. They turned out absolutely perfect. It was so creamy and my husband who is a cheesecake fanatic LOVED it. I wasn't sure if i would like the lemon but it was VERY good. I was also unsure of the topping but it was fine. I don't think it was enough to change the flavor at all. I tasted it alone before I put it on and it was sweet and tasty. I dont' think i'll spend the extra $15 on the spring form pan even if I make this again. It just turned out so perfect that I wouldn't want to change a thing!Read more
recipe Lonestar State Cheesecake
Jenni Tracy, CA 09-06-2009
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Tasty, even though I goofed x2!
Rated: 4 stars out of 5

The flavor was great! This was my 1st "real" cheesecake (no-bakes don't count! LOL). My bad, used too much butter for the... crust. I read the recommendations not to use cinnamon grahams so I used pecan Sandies (on sale! ;-D) but next time will use less butter... 1/2 the pkg. of cookies is perfect. The recipe said to use an "electric mixer...til light and fluffy." (No speed indicated.) The mixture wasn't light and fluffy - it was thick, so I increased to medium speed = light and fluffy! It just barely fit in my new springform pan (with no room for the sour cream topping.) It rose in the oven and obviously split on top in several places. No company presentable but just fine for my hubby and me. I served it with defrosted blackberries (no sugar added.) A forgiving recipe, I will try this again! Yummy!Read more