Sweet Cheesecake Recipes

Pink Lemonade Cheesecake

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Yield: 12 to 18 slices

Ingredients

Lemon Cookie Crust

  • 11 lemon sandwich cream cookies, crushed
  • 3 tablespoons butter, melted

Pink Lemonade Filling

  • 24 ounces cream cheese
  • 3/4 cup granulated sugar
  • 5 teaspoons cornstarch
  • 4 eggs
  • 1 egg yolk
  • 3/4 cup frozen pink lemonade concentrate, thawed
  • 2 teaspoons vanilla extract
  • 2 drops red food coloring (optional)

Pink Lemonade Glaze

  • 1/3 cup frozen pink lemonade concentrate, thawed
  • 4 teaspoons lemon juice
  • 1 tablespoon cornstarch
  • 1 drop red food coloring (optional)
  • Lemon slices

Instructions

  1. In a small bowl stir together crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9 inch springform pan. Set aside.
  2. In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth.
  3. Add eggs and egg yolk, one at a time, beating well after each addition.
  4. Beat in lemonade concentrate, vanilla extract and, if desired, food coloring. Pour the cream cheese mixture over the crust.
  5. Bake at 350 degrees F for 15 minutes.
  6. Lower the temperature to 200 degrees F and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  7. Remove the cake from the oven and run a knife around the inside edge of the pan.
  8. Turn the oven off; return the cake to the oven for an additional 1 hour.
  9. Chill, uncovered, overnight.
  10. In a small saucepan stir together lemonade concentrate, lemon juice, cornstarch, and if desired, food coloring. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Garnish with lemon.
  11. Chill until serving time.


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