Anniversary Cheesecake
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 1/4 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 tablespoon cornstarch
- 1-1/2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 cup sour cream
- Red, yellow
- green food coloring, optional
- 2 teaspoons grated lemon zest
- Combine the first three ingredients; press into the bottom of a 9-in. springform pan. Bake at 325u0b0 for 6 minutes. Cool. In a large bowl, beat cream cheese until smooth. Gradually add sugar; mix well. Add eggs, one at a time, beating well after each addition. In a small bowl, mix cornstarch, vanilla and lemon juice until smooth. Add to cream cheese mixture. Fold in sour cream. To make decorations, if desired: Place 1 tablespoon of filling in each of three small bowls; using food coloring, tint filling in one bowl pink, one yellow and one green. Add lemon zest to remaining filling; pour into crust. Using a small spoon or a pastry bag, use colored filling to draw decorations on top of cheesecake (a toothpick will help define shapes). Bake at 325u0b0 for 45-50 minutes or until center still jiggles. Do not overbake. The center should not be completely set when removed from oven. Cool thoroughly on a wire rack. Chill overnight.
graham cracker crumbs, sugar, butter, cream cheese, sugar, eggs, cornstarch, vanilla, lemon juice, sour cream, red, green food coloring, lemon zest
Taken from www.tasteofhome.com/recipes/anniversary-cheesecake/ (may not work)