Sweet Cheesecake Recipes
Pink Lemonade Cheesecake
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
- 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.
- In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in lemonade concentrate, vanilla extract and, if desired, food coloring. Pour the cream cheese mixture over the crust.
- Bake at 350 degrees F for 15 minutes.
- 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.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 1 hour.
- Chill, uncovered, overnight.
- 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.
- Chill until serving time.