Pink Lemonade Cheesecake
11 lemon sandwich cream cookies, crushed
3 tablespoons butter, melted
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.
Pink Lemonade Filling
24 ounces cream cheese
3/4 cup granulated sugar
5 teaspoons cornstarch
1 egg yolk
3/4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring (optional)
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,
Pink Lemonade Glaze
1/3 cup frozen pink lemonade concentrate, thawed
4 teaspoons lemon juice
1 tablespoon cornstarch
1 drop red food coloring (optional)
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
Makes 12 to 18 slices.