Anniversary Cheesecake Recipe

5 6 7
Anniversary Cheesecake Recipe
Anniversary Cheesecake Recipe photo by Taste of Home
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Anniversary Cheesecake Recipe

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5 6 7
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 45 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 45 min. + chilling

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

  • 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
  1. 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 forAnniversary Cheesecake

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puppypal81 User ID: 3831579 249698
Reviewed Jun. 22, 2016

"I made this for my husband for Father's Day, and it was fabulous! The only thing that I changed was that I doubled the graham cracker crust recipe and shaped it up around the edge of the spring form pan. Also, I substituted the sour cream for Greek yogurt. I will make this again....probably for hubby's birthday because he always asks for cheesecake instead of traditional birthday cake. Oh, and I didn't bother with decorating it like the instructions said. Yummy, yummy, yummy! ??,"

MY REVIEW
lmmanda User ID: 1101093 219013
Reviewed Jan. 27, 2015 Edited Jan. 28, 2015

"Absolutely delicious (and I am not that fond of cheesecake)! I made this for my husband's birthday sans decorations. I used Neufch?tel cheese and fat free sour cream."

MY REVIEW
deannasnz User ID: 6542477 16212
Reviewed Nov. 26, 2012

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

MY REVIEW
Havinggreatfun User ID: 5976275 45609
Reviewed May. 7, 2011

"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"

MY REVIEW
karen8666 User ID: 4031330 41569
Reviewed Dec. 31, 2010

"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."

MY REVIEW
stell62 User ID: 3731447 16211
Reviewed Apr. 5, 2010

"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.

EH"

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