This Pink Lemonade Cheesecake Is About To Ruin All Other Cheesecake Recipes


If there is one thing that all of us have in common, it’s the fact that we enjoy eating. That is especially the case when the food is delicious and the presentation is perfect. If you are somebody that enjoys food, you are going to appreciate this recipe for pink lemonade cheesecake. It’s the perfect summer treat and it almost looks too good to eat, although it is too delicious to ignore.

The citrusy taste in this cheesecake makes it ideal for serving at a summer barbecue. Of course, you don’t need to wait until the weather is warmer to enjoy this treat. You can make it any time, 365 days a year and it will be the life of the party.



For the lemon cookie crust

11 lemon cream-filled vanilla sandwich cookies, crushed
3 tablespoons butter or 3 tablespoons margarine, melted

For the 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

For the 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


To 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 spring-form pan; set aside.

To 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.

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 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.