Tuesday, September 15, 2009
*lizzie starr made this Lonestar State Cheesecake for a birthday party last Friday. I've made a lot of cheesecakes - it happens to be a family favorite and also two of my grandkids ask for them for their birthdays every year - and this is one of the best cheesecakes I've ever eaten. It's lightweight and not overly rich, but creamy and super-delicious.
*lizzie got the recipe on the Food Network website.
Recipe adapted from Christina Common Tuchsen by Sunny Anderson, 2008
Prep Time: 20 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 1 hr 30 min
Serves: 8 to 10
You'll need a 9-inch springform pan
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
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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