Pink Lemonade Cheesecake

READY IN: 3hrs 25mins
Recipe by ratherbeswimmin

Cheesecake Extraordinaire

Top Review by Tinkerbell

Oooooh! Tangy & creamy & so pretty! We loved this recipe. It's a unique combination & it was a refreshing change from the usual variations of chocolate. To achieve a brighter pink I used a neon pink food coloring. Thanks for sharing, ratherbeswimmin'! Made & enjoyed for October 2009 Think Pink, breast cancer awareness tag game. :) In memory of Simond (Dec 04) & Ellie (Oct 09)

Ingredients Nutrition


  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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