Sunny Cheesecake

Using another one of Sunny Anderson’s recipes from Cooking for Real.  I haven’t made cheesecake in forever and this one seemed like a good place to start.




  • 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


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


I think the only change I made was to add the zest of the lemon in the cake batter.  I had no problems and didn’t even get a crack in the top.  This is very smooth and rich.  I will be interested to see the difference when it chills all the way.  Sure was yummy at room temp.  Thanks Sunny




2 Responses to “Sunny Cheesecake”

  1. bisway Says:

    Now just add a layer of the lemon mirror. Like the strawberry mirror layer but with lemon, and yes, keep it tart to offset the sweet of the cheesecake.

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