Pink Lemonade Cheesecake
Pink lemonade is often made by adding red food coloring or fruit juices, such as cranberry, to regular lemonade, giving it a pink hue.
This is vegetarian recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 1.5 cup Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 2 package Cream cheese, softened
- 0.75 cup Granulated sugar
- 0.5 cup Pink lemonade concentrate
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 6 drop Pink food coloring
- 1 cup Whipped cream
- 8 slices Lemon slices
- 8 leaves Fresh mint leaves
Instructions
- Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan.
- In a large bowl, beat the cream cheese and sugar until smooth. Add the pink lemonade concentrate, vanilla extract, and heavy cream. Beat until well combined.
- Add the pink food coloring and mix until the desired shade of pink is achieved.
- Pour the mixture over the crust in the springform pan. Smooth the top with a spatula.
- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 3 hours, or overnight.
- Before serving, top with whipped cream and garnish with lemon slices and fresh mint leaves.
- Enjoy your delicious Pink Lemonade Cheesecake!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.