Food | Dessert

Get Pretty In Pink This Summer With This Delicious Cheesecake

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.

Make this for your next get-together and we guarantee the citrus taste will make you refreshed on a hot summer day. 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!

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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.

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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.

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Add in eggs and egg yolk, one at a time, beating well after each addition.

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Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.

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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.

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

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