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Prep Time: 60 Minutes Cook Time: 2 Minutes |
Ready In: 62 Minutes Servings: 12 |
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Cheesecake Extraordinaire Ingredients:
11 lemon cream-filled vanilla sandwich cookies, crushed |
3 tablespoons butter or 3 tablespoons margarine, melted |
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 |
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 springform 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.
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