- 12
- 85 mins
Ingredients
- Crust:
- 1 1/4 cups graham cracker crumbs
- 3 tbsp sugar
- 1/4 cup butter, melted
- Filling:
- 24 ounces cream cheese
- 3/4 cup sugar
- 1/2 cup sour cream
- 5 tsp. cornstarch
- 3 eggs
- 1 egg yolk
- 3 tbsp. frozen lemonade concentrate, thawed
- 2 tsp. vanilla extract
- yellow food coloring (optional)
- Easy Lemon Topping:
- 1 cup whipping cream
- 1 tbsp. sugar
- 1 tsp. finely shredded lemon peel
Preparation
Step 1
Crust:
Stir together crumbs and sugar. Add melted butter and stir till well combined. Press onto the bottom of a greased 9 inch springform pan. Set aside.
Filling:
Combine cream cheese, sugar, sour cream and cornstarch. Beat till smooth. Add eggs and yolk, one at a time beating well after each addition. Beat in lemonade concentrate and vanilla extract. Stir in food coloring, if desired. Pour the mixture over the crust.
Bake 350 degrees for 15 minutes. Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or till 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. chill, uncovered, overnight.
Topping:
Beat whipping cream, sugar and lemon peel with elecgric mixer till stiff peaks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with lemon wedges. Chill till serving time.