Cheesecake-Pink Lemonade

By wing118677

Ingredients

• Lemon Cookie Crust
• 11 lemon sandwich cream cookies, crushed
• 3 tablespons butter, melted
• Lemon Filling
• 24 ounces cream cheese
• 3/4 cup sugar
• 5 teaspoons cornstarch
• 4 eggs
• 1 egg yolk
• 3/4 cup frozen pink lemonade concentrate, thawed
• 2 teaspoons vanilla
• 2 drops red food coloring (optional)
• Lemonade Glaze
• 1/3 cup frozen pink lemonade concentrate, thawed
• 4 teaspoons lemon juice
• 1 tablespoon cornstarch
• 1 drop red food coloring (optional)
• lemon slices

Details

Servings 12
Adapted from keyingredient.com

Preparation

Step 1

LEMON COOKIE CRUST
In a small bowl stir together crushed cookies and melted butter till well combined. Press mixture evenly onto the bottom of a greased 9-inch springfrom pan. Set aside.

LEMONADE FILLING
In a large bowl combine cream cheese, sugar, and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in lemonade concentrate, vanilla, and if desired, food coloring. Pour the cream cheese mixture over the crust.
Bake at 350 for 15 minutes. Lower the temperature to 200 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.

LEMONADE GLAZE
In a small saucepan stir together lemonade concentate, lemon juice, cornstarch, and if desired, food coloring. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Pour over cheesecake. Garnish with lemon slices. Chill till serving time.