Lemonade Cheesecake
The recipe Lemonade Cheesecake can be made in approximately 45 minutes. One portion of this dish contains about 8g of protein, 24g of fat, and a total of 466 calories. For $1.1 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is liked by 123 foodies and cooks. It works well as a side dish. If you have sugar, lemonade concentrate, flour, and a few other ingredients on hand, you can make it. It is brought to you by Amandas Cooking. Overall, this recipe earns a not so amazing spoonacular score of 29%. Similar recipes are Lemonade Cheesecake, Lemonade Cheesecake Pie, and Pink Lemonade Cheesecake.
Servings: 8
Ingredients:
8 oz. package of cream cheese, cubed
2 eggs
1/3 cup all-purpose flour
1 (9 oz.) prepared graham cracker pie crust
Heavy whipping cream
1 can (6 oz.) frozen lemonade concentrate, thawed
2 tablespoons powdered sugar
1 cup Sargento® Whole Milk Ricotta Cheese
1/2 cup sugar
Equipment:
food processor
bowl
baking sheet
oven
wire rack
mixing bowl
whisk
Cooking instruction summary:
Combine Ricotta cheese and cream cheese in a food processor. Pulse several time until it starts to combine, then process until creamy. While processing, slowly pour thawed lemonade concentrate through the feeder tube of your processor. While processing, add eggs, slowly pour in sugar and finally the flour. Process for 2 minutes, scraping down sides of work bowl once.Place empty pie crust onto a rimmed baking sheet. Pour mixture into pie crust.It will be pretty full, so be careful when you transfer it to the oven. Bake in preheated 350F oven 47-50 minutes or until center is set.Cheesecake batter will have risen but will relax as it cools.Transfer to cooling rack; cool completely. Cover and chill 4 hours or longer.In a mixing bowl fitted with the whisk attachment, beat the whipping cream and powdered sugar on medium-high until stiff peaks are formed. Spread topping on pie.
Step by step:
1. Combine Ricotta cheese and cream cheese in a food processor. Pulse several time until it starts to combine, then process until creamy. While processing, slowly pour thawed lemonade concentrate through the feeder tube of your processor. While processing, add eggs, slowly pour in sugar and finally the flour. Process for 2 minutes, scraping down sides of work bowl once.
2. Place empty pie crust onto a rimmed baking sheet.
3. Pour mixture into pie crust.It will be pretty full, so be careful when you transfer it to the oven.
4. Bake in preheated 350F oven 47-50 minutes or until center is set.Cheesecake batter will have risen but will relax as it cools.
5. Transfer to cooling rack; cool completely. Cover and chill 4 hours or longer.In a mixing bowl fitted with the whisk attachment, beat the whipping cream and powdered sugar on medium-high until stiff peaks are formed.
6. Spread topping on pie.
Nutrition Information:
covered percent of daily need
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