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Anniversary Cheesecake Recipe

Anniversary Cheesecake Recipe photo by Taste of Home

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Our test kitchen experts turned out a special treat by using tinted batter to "paint" a picture atop a basic cheesecake. You can follow our design...create your own...or leave it plain. Any way you slice it, this dessert serves up sweetness.

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Anniversary Cheesecake Recipe

Prep: 20 min. + cooling Bake: 45 min. + chilling

Yield: 12-16 Servings

20 45 65

Ingredients

1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 eggs
1 tablespoon cornstarch
1-1/2 teaspoons vanilla extract
1 tablespoon lemon juice
1 cup (8 ounces) sour cream
Red, yellow and green food coloring, optional
2 teaspoons grated lemon peel

Directions

Combine the first three ingredients; press into the bottom of 9-in. springform pan. Bake at 325° 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: Take 3 tablespoons filling and place 1 tablespoon each into three small bowls; using food coloring, tint filling in one bowl pink, one yellow and one green. Add lemon peel 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 325° 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. Yield: 12-16 servings.

Originally published as Anniversary Cheesecake in Country Woman May/June 1995, p33

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Reviews for Anniversary Cheesecake

Anniversary Cheesecake

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Reviewed on Nov. 26, 2012 by deannasnz

What an incredible cheesecake. I only made half the amount of filling and that was lots!

Reviewed on May. 07, 2011 by Havinggreatfun

I made this for Mother's Day. :-) It is so creamy and the perfect sweetness! I didn't add the lemon zest because I didn't want anything messing with the smoothness. I have a friend who is gluten intolerant so I made it without the crust. Who needs crust, anyway?! :) Thanks for sharing such a wonderful, creamy recipe! Terrific dessert...or breakfast! :-D

Reviewed on Dec. 31, 2010 by karen8666

I have made this about 10 times. People keep asking for this specific cheesecake. Smooth and yummy. Just feels good on your tongue. I don't do the decorations on top, just serve with cold cherry pie filling.

Reviewed on Apr. 05, 2010 by stell62

This is the best cheesecake I ever made. I made this cheesecake recipe for our 45th anniversary. I left off the decorations, and used a homemade strawberry sauce to top it with. This is the best---fantastic; I would make again.