Anniversary Cheesecake
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.
SERVINGS
|
12-16
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
45 min.
|
TOTAL
|
65 min.
|
INGREDIENTS
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 1/4 cup butter or margarine, 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 mixing 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.