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Pink Lemonade Cheesecake
Author/Submitted by:
Servings: 18
Categories:
Cheesecakes
/
Desserts
Ingredients: 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
Directions:
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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