Lemon Drop Cheesecake

By á-639

Ingredients

• GRAHAM CRACKER CRUST
• 1 1/4 cups graham cracker crumbs
• 3 tablespoons sugar
• 1/4 cup butter, melted
• LEMON DROP FILLING
• 24 ounces cream cheese
• 3/4 cup sugar
• 1/2 cup sour cream
• 5 teaspoons cornstarch
• 3 eggs
• 1 egg yolk
• 3 tablespoons frozen lemonade concentrate, thawed
• 2 teaspoons vanilla
• yellow food coloring
• EASY LEMON TOPPING
• 1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon finely shredded lemon peel
• small lemon wedges

Preparation

Step 1

GRAHAM CRACKER CRUST
In a small bowl stir together cumbs and sugar. Add melted butter. Stir till well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.

LEMON DROP FILLING
In a large bowl combine cream cheese, sugar, sour cream, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Stir in food coloring if desired. Pour the cream cheese mixture over the crust.
Bake at 350 for 15 minutes. Lower temprature to 200 and bake for 1 hour and 10 minutes or till the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill, uncovered, overnight.

EASY LEMON TOPPING
In a small bowl beat whipping cream, sugar, and lemon peel with electric mixer till stiff peeks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with lemon wedges. Chill till seving time.