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Pink Lemonade Meringue Cheesecake

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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

Details

Preparation

Step 1

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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