Ingredients for Pink Lemonade Cheesecake
- Lemon Cream Filled Vanilla Sandwich Cookies
- Butter
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs
- 1 large egg yolk
- Frozen Pink Lemonade Concentrate
- Vanilla Extract
- 2-4 drops red food coloring
- Fresh Lemon Juice
- Lemon Slice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pink Lemonade Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pink Lemonade Cheesecake
- **Make the Crust:** Preheat oven to 350°F (175°C). Crush 1 ½ cups graham crackers into fine crumbs. In a medium bowl, combine crumbs with ¼ cup melted unsalted butter until evenly moistened.
- Press the crumb mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden.
- Remove from oven and let cool completely.
- **Make the Filling:** In a large bowl, beat 3 (8 ounce) packages of cream cheese with 1 ½ cups granulated sugar and 2 tablespoons cornstarch until smooth and creamy.
- Beat in 4 large eggs and 1 large egg yolk, one at a time, mixing well after each addition.
- Stir in 1 cup pink lemonade concentrate, 1 teaspoon vanilla extract, and 2-4 drops of red food coloring (adjust to desired intensity).
- Pour the filling over the cooled crust.
- **Bake:** Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 200°F (95°C) and bake for 1 hour and 10 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate, uncovered, overnight.
- **Make the Glaze:** In a small saucepan, whisk together ½ cup pink lemonade concentrate, 2 tablespoons lemon juice, 1 tablespoon cornstarch, and a few drops of red food coloring.
- Cook over medium heat, stirring constantly, until the glaze thickens and comes to a gentle boil. Cook for 1-2 minutes more.
- Remove from heat and let cool slightly.
- Pour the glaze over the chilled cheesecake.
- Garnish with lemon slices or zest and chill for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
121g
Fat
68g
Carbs
12g
