Pink Lemonade Meringue Cheesecake

Pink Lemonade Meringue Cheesecake
Pink Lemonade Meringue Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces miniature pretzels (about 5 cups)

  • 3/4

    cup (6 oz.) unsalted butter, melted

  • 1

    cup, plus 3 Tbsp. granulated sugar, divided

  • 2/3

    cup prepared lemon curd

  • 3

    drops pink liquid food coloring, divided

  • 19

    ounces cream cheese, softened

  • 3/4

    cup pink lemonade drink mix (such as Country Time)

  • 3

    large eggs

  • 2

    tablespoons heavy cream

  • 1

    teaspoon vanilla bean paste or vanilla extract

  • 8

    large egg whites

Directions

Preheat oven to 325°F. Line an 8-inch springform pan with parchment paper, and grease parchment. Process pretzels in a food processor until finely ground, about 2 minutes. Transfer ground pretzels to a bowl, and stir in butter and 3 tablespoons of the sugar. Press mixture into bottom and up sides of prepared pan. Chill until firm, about 20 minutes. Stir together lemon curd and 1 drop of the food coloring. Spread evenly over bottom of chilled crust. Chill until ready to use. Process cream cheese, pink lemonade mix, eggs, cream, vanilla, and remaining 2 drops pink food coloring in food processor until smooth. Pour cream cheese mixture evenly over lemon curd in crust. Bake in preheated oven until set, about 1 hour. Turn oven off, and crack open oven door to let cheesecake cool slowly, about 1 hour. Transfer cheesecake to refrigerator, and cool completely, 6 to 8 hours. Place egg whites in a large bowl; beat with an electric mixer on high speed until soft peaks form, about 1 minute. Gradually add remaining 1 cup sugar, and beat until stiff peaks form, about 1 minute. Dollop meringue over cooled cheesecake, and spread into stiff peaks. Lightly char with a blowtorch, or broil until lightly charred, about 1 minute. Serve immediately.

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