Anniversary Cheesecake 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Anniversary Cheesecake cont. 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Anniversary Cheesecake 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. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008