Friday, April 22, 2011

Lemon Cheesecake

Sonny Anderson, Cooking For Real


  • 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


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.