Lemonade Cheesecake

11 ingredients
15 steps

Ingredients

  • 1 graham cracker crust or 1 ritz cracker pie crust (see Ritz Cracker Pie Crust (9 Inch))
  • 13 cup white sugar
  • 2 tablespoons cornstarch
  • 13 cup frozen lemonade concentrate, thawed
  • 2 large eggs
  • 1 tablespoon freshly grated lemon, rind of
  • 2 (8 ounce) packages reduced-fat cream cheese, at room temp
  • 13 cup white sugar, again
  • 14 teaspoon salt
  • 12 cup fat free sour cream
  • 1 tablespoon freshly grated lemon peel, for garnish,optional

Directions

  1. 1
    Prepare either the graham or ritz cracker pie crust-set aside to cool on a wire rack.
  2. 2
    In a medium saucepan mix together the 1/3 cup sugar and cornstarch.
  3. 3
    Whisk in lemonade concentrate and over medium heat bring to a boil.
  4. 4
    Once boiling is reached cook for 1 minute-it should thicken up a bit.
  5. 5
    In a small bowl add eggs and whisk.
  6. 6
    Slowly whisk in about 1/2 of the hot lemon mixture.
  7. 7
    Whisk back into the pan.
  8. 8
    Whisk in lemon rind and cook over low heat for 2 minutes.
  9. 9
    Remove from heat and chill for 1 hour.
  10. 10
    In a medium bowl beat cream cheese until fluffy.
  11. 11
    Beat in sugar, salt and sour cream.
  12. 12
    Beat in chilled lemon filling mixing well.
  13. 13
    Spoon into p[repared pie crust and sprinkle with remaining rind.
  14. 14
    Chill for at least 4 hours to overnight.
  15. 15
    This will keep in the fridge for 4 days.

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