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Lonestar State Cheesecake Recipe

Lonestar State Cheesecake

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (88)

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Average Rating:

Total Reviews: 88

Showing 61-70 of 88

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  • on December 30, 2009

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    I was disappointed to see on TV that Sunny took credit for inventing the topping on this cheesecake! i have been topping my cheese cake with the same topping for over 25 years! Actually the recipe was handed down to me by my mother-in- law who has been making it for years. it is a very good topping for cheescake but it is not her friends of her original idea.

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  • on December 24, 2009

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    I made this cheesecake once and without the fruit topping. It was so good it was hard to limit myself to one slice a day. This recipe's a definite keeper.

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  • on December 22, 2009

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    Made this recipe twice with friend and on my way to make a third one with a banana twist. The taste is so rich you can only have a slice.

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  • on December 20, 2009

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    wow i made this cheesecake for thanks giving and every body loved it . This recipe is so easy and fun to make. I will make this again for my christmas diner
    YUMMMMMMMMMMM CAN'T WAIT TRY IT AGAIN . THAN'S FOOD NETWORK FOR THIS DELICIOUS RECIPE!!!!!!!!!! VERY GOOD!!! I LOVE IT!!!

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  • on November 02, 2009

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    I made this last night for my family. It is Delicious!!

    Thanks Sunny!!

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  • on October 28, 2009

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    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!!!

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  • on October 13, 2009

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    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.

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  • on October 03, 2009

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    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.

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  • on September 07, 2009

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    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!

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  • on September 06, 2009

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    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!

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