Pink Lemonade Cheesecake

READY IN: 3hrs 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined.
  • Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
  • Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
  • Add in eggs and egg yolk, one at a time, beating well after each addition.
  • Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.
  • Bake in a preheated 350° oven for 15 minutes; decrease 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.
  • Make the glaze: in a small saucepan, stir the lemonade concentrate, lemon juice, cornstarch, and food coloring together; cook and stir until thickened and bubbly.
  • Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.
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