Maxine Shanahans Cheesecake Recipes

LONESTAR STATE CHEESECAKE

Lonestar State Cheesecake image

Provided by Sunny Anderson

Categories dessert

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 11

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

Steps:

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.

LEMON MERINGUE CHEESECAKE

Lemon Meringue Cheesecake image

Love lemon meringue pie and cheesecake? Well this is the best of both worlds. Great any time of year and sure to impress your guests.

Provided by Michelle Berger

Categories Cheesecake

Time 5h30m

Yield 16

Number Of Ingredients 13

Ingredients

2 cups shortbread cookie crumbs
¼ cup melted butter
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
1 cup white sugar
4 eggs
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 lemon, zested
4 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar
1 ½ cups lemon curd

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix cookie crumbs and melted butter together in a bowl until evenly combined; press into the bottom of a 9-inch springform pan.
Beat cream cheese, sour cream, and 1 cup sugar together in a bowl using an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix lemon juice, vanilla extract, and lemon zest into cream cheese mixture, scraping bottom and sides of the bowl. Spread mixture over cookie crust in the springform pan.
Bake in the preheated oven until almost set in the center, about 1 hour. Cool to room temperature and refrigerate until completely cooled, at least 3 to 4 hours.
Preheat oven to 375 degrees F (190 degrees C).
Beat egg whites in a bowl using an electric mixer until soft peaks form; add 1/4 cup sugar and cream of tartar and beat until stiff, but not dry, peaks form.
Spread lemon curd over cheesecake. Mound whipped egg whites over the curd, sealing around all the edges.
Bake in the preheated oven until meringue is golden brown, about 10 minutes. Chill uncovered in refrigerator, about 1 hour.

Nutrition Facts : Calories 482.9 calories, Carbohydrate 51.6 g, Cholesterol 130.3 mg, Fat 28.5 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 15.3 g, Sodium 305.3 mg, Sugar 32.6 g

MAXINE SHANAHAN'S CHEESECAKE

MAXINE SHANAHAN'S CHEESECAKE image

Categories Dessert

Yield 1 pie

Number Of Ingredients 13

Ingredients

Crust:
1 Large box Graham Crackers
1/2 cup butter
Body:
12 ounces cream cheese
2 eggs
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon lemon juice
Topping:
8 ounces sour cream
3 1/2 tablespoon sugar
1 teaspoon vanilla

Steps:

Crush graham cracker with rolling pin and combine with melted stick of butter. Layer bottom of springform pan. Combine body ingredients and beat until light and frothy. Pour onto graham cracker crust. Bake at 350 degrees for 15 to 20 minutes. Remove from oven and allow to cool for 5 minutes. Combine topping ingredients. Pour topping over cooled pie. Return to oven and bake 10 minutes. Place in refrigerator for at least 5 hours.

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