Pink Lemonade Cheesecake
Cheesecake extraordinaire
Steps
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.
Co.
Ingredients
lemon cream-filled vanilla sandwich cookies, butter, cream cheese, sugar, cornstarch, eggs, egg yolk, frozen pink lemonade concentrate, vanilla extract, red food coloring, fresh lemon juice, lemon slice