LEMON DROP CHEESECAKE RECIPE - (4.7/5)

Lemon Drop Cheesecake Recipe - (4.7/5) image

Provided by á-639

Number Of Ingredients 19

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

Steps:

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.