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Pink Lemonade Cheesecake

Author/Submitted by:
Servings: 18
Categories: Cheesecakes / Desserts


---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  pink lemonade, frozen concentrate, thawed
2  teaspoons  vanilla extract
2  drops  red food coloring, optional

---Pink Lemonade Glaze---
1/3  cup  pink lemonade, frozen concentrate, thawed
4  teaspoons  lemon juice
1  tablespoon  cornstarch
1  drop  red food coloring, optional
    lemon slices

1. Lemon Cookie Crust: 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. Pink Lemonade Filling: 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.

3. 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.

4. Pink Lemonade Glaze: 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.

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