When during the middle of summer, there are few things that sound delicious to eat. You're constantly in heat if you try to escape to the outdoors and you constantly are looking for ways to cool down. Warm food doesn't sound the least bit appealing and you find yourself going after any and everything refreshing.
The hot summer heat can't compare to the sweetness of this delicious dessert. It's perfect for days when you just want a refreshing treat without a great deal of hassle in the kitchen.
This scrumptious dessert will have you feeling pretty in pink this summer. You'll love the real pink lemonade taste and color that adds some punch to your classic cheesecake. This is one of those desserts that looks ultra-fancy but is secretly easy to make - but we won't tell your guests that! Take all the credit as you eat a slice of this pink deliciousness!
For The Crust:
11 lemon cream-filled vanilla sandwich cookies, crushed
3 tbsp. butter, melted
For The Filling:
24 oz. cream cheese
3/4 c. sugar
5 tsp. cornstarch
1 egg yolk
3/4 c. frozen pink lemonade concentrate, thawed
2 tsp. vanilla extract
2 drops red food coloring
For The Glaze:
1/3 c. frozen pink lemonade concentrate, thawed
4 tsp. fresh lemon juice
1 tbsp. cornstarch
1 drop red food coloring
Preheat your oven to 350 degrees. To make the crust: In a small bowl, stir together the crushed cookies and melted butter until well combined. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
To make the filling: In a large bowl, combine the cream cheese, sugar, and cornstarch. Beat together 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 prepared crust. Bake for 15 minutes and then decrease temperature to 200 degrees. Bake for an hour and ten minutes or until the center no longer looks wet and shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan; turn off the oven and return the cake back to the oven for an additional hour. Chill, uncovered, overnight.
To 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 two minutes longer. Pour glaze over cheesecake and spread evenly. Garnish with lemon slices. Chill until ready to serve.
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