Categories: cheesecake, cobbler, pie, tarts

Ingredients

• 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 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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