Description
A refreshing lemonade cheesecake that combines creamy cheesecake with bright citrus flavors, perfect for summer entertaining.
Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 can frozen lemonade concentrate, thawed
- 1 tablespoon flour
- 1 teaspoon vanilla extract
Instructions
- Combine graham cracker crumbs, melted butter, and sugar for the crust.
- Press mixture into a springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing on low speed.
- Stir in lemonade concentrate, flour, and vanilla.
- Pour into crust.
- Bake and cool gradually to prevent cracking.
- Refrigerate before serving.
Notes
- Can substitute other frozen juice concentrates for variation.
- Make up to 2 days in advance.
- For gluten-free version, use gluten-free graham crackers and cornstarch.
- Cool gradually to prevent cracking.
- A springform pan is recommended but not required.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
Keywords: lemonade cheesecake, citrus dessert, summer dessert, make ahead dessert