Lemon Cookie Crust: 11 lemon cream-filled vanilla sandwich cookies, crushed 3 tablespoons butter or 3 tablespoons margarine, melted Lemonade Filling: 24 ounces cream cheese 3/4 cup 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 1 tablespoon cornstarch 1 drop red food coloring lemon slice Directions: 1. Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined. 2. Press crumb mixture evenly onto the bottom of a greased 9-inch spring form pan; set aside. 3. Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth. 4. Add in eggs and egg yolk, one at a time, beating well after each addition. 5. Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust. 6. 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. 7. 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. 8. Chill, uncovered, overnight. 9. 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. 10. Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve. Lemon Cookie Crust: 11 lemon cream-filled vanilla sandwich cookies, crushed 3 tablespoons butter or 3 tablespoons margarine, melted Lemonade Filling: 24 ounces cream cheese 3/4 cup 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 1 tablespoon cornstarch 1 drop red food coloring lemon slice Directions: 1. Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined. 2. Press crumb mixture evenly onto the bottom of a greased 9-inch spring form pan; set aside. 3. Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth. 4. Add in eggs and egg yolk, one at a time, beating well after each addition. 5. Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust. 6. 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. 7. 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. 8. Chill, uncovered, overnight. 9. 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. 10. Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.
Posted on: Wed, 31 Jul 2013 22:58:13 +0000
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