Pink Lemonade Cheesecake |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
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 yolks 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 slices 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.
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