pink lemonade cheesecake
A cheesecake thats pretty in pink.
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yield
12 serving(s)
prep time
1 Hr
cook time
1 Hr 25 Min
method
Bake
Ingredients For pink lemonade cheesecake
- LEMON COOKIE CRUST
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11lemon cream-filled vanilla sandwich cookies, crushed
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3 Tbsptablespoons butter or 3 tablespoons margarine, melted
- LEMONADE FILLING
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24 ozcream cheese
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3/4 csugar
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5 tspcornstarch
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4eggs
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1egg yolk
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3/4 cfrozen pink lemonade concentrate, thawed
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2 tspvanilla extract
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2drops red food coloring (optional)
- LEMONADE GLAZE
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1/3 cfrozen pink lemonade concentrate, thawed
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4 tspfresh lemon juice
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1 Tbspcornstarch
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1drop red food coloring (optional)
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12lemon peel twists for garnish
How To Make pink lemonade cheesecake
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1Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
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2Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
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3Add in eggs and egg yolk, one at a time, beating well after each addition.
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4Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.
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5Bake in a preheated 350° oven for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
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6Remove 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.
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7Chill, uncovered, overnight.
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8Make the glaze: in a small saucepan, stir the lemonade concentrate, lemon juice, cornstarch, and food coloring together; cook and stir until thickened and bubbly.
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9Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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