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Lemonade Cheesecake

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  • 2 cups whole milk ricotta cheese
  • 1 (6 ounce) can frozen lemonade concentrate, thawed
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup flour
  • 1 Graham cracker pie crust
  • Optional garnishes: whipped cream, mint pieces, lemon twists


  1. Combine ricotta cheese, lemonade concentrate, eggs, sugar and flour in a food processor or mix with electric mixer. Process or blend for 2 minutes.
  2. Pour mixture into pie shell.
  3. Bake at 350 degrees F for 50 to 55 minutes or until center is just set.
  4. Transfer to cooling rack and cool completely.
  5. Cover and chill 4 hours or overnight.
  6. Garnish as desired.

Yield: 6 servings