Ingredients Jump to Instructions ↓

  1. 1 cup graham cracker crumbs

  2. 1 tablespoon sugar

  3. 1/4 cup butter, melted FILLING:

  4. 4 packages (8 ounces each ) cream cheese, softened

  5. 1 cup sugar

  6. 2 eggs

  7. 1 tablespoon cornstarch

  8. 1-1/2 teaspoons vanilla extract

  9. 1 tablespoon lemon juice

  10. 1 cup (8 ounces) sour cream Red, yellow and green food coloring, optional

  11. 2 teaspoons grated lemon peel

Instructions Jump to Ingredients ↑

  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.


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