Wednesday, June 25, 2014


20 yellow Oreo cookies
4 tablespoons butter, melted
  • Using a food processor grind cookies until crumbs.
  • Add melted butter and process until well blended.
  • Press crumb mixture into the bottom of a greased 9-inch springform pan and set aside.
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
  • Preheat oven to 350°.
  • In a large mixing bowl combine the cream cheese, sugar and cornstarch beating until smooth.
  • Add eggs and egg yolk, one at a time, beating well after each addition.
  • Add the lemonade, vanilla and red food coloring.
  • Pour over crust.
  • Bake for 15 minutes.
  • Reduce heat to 200° and bake for 70 minutes or until center is set and is no longer shiny.
  • Remove from oven and run a knife along the inside edge of the pan.
  • Turn the oven off.
  • Return cake to oven for 1 more hour.
  • Chill, uncovered, overnight.

1/3 cup frozen pink lemonade concentrate, thawed
Juice of 1 LARGE lemon
1 tablespoon cornstarch
1 drop red food coloring
lemon slices for garnish
  • In a small saucepan, whisk together the lemonade, lemon juice, food coloring and cornstarch over a medium high heat until well blended.
  • Stir constantly until thickened and bubbly.
  • Turn off heat and stir for a few minutes more.
  • Pour over cheesecake.
  • Garnish with lemon.
  • Chill until ready to serve.

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