3 tablespoons butter or 3 tablespoons margarine, melted
LEMONADE FILLING
24 ounces cream cheese
3⁄4cup sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
3⁄4 cup frozen pink lemonade concentrate, thawed
2 teaspoons vanilla extract
2 drops red food coloring
LEMONADE GLAZE
1⁄3 cup frozen pink lemonade concentrate, thawed
4 teaspoons fresh lemon juice
1tablespoon cornstarch
1 drop red food coloring
lemon slice
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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