Lemonade Cheesecake
Servings: 8 servings
Calories: 437cal
Ingredients
- 1 cup whole milk ricotta cheese at room temp
- 8 ounces cream cheese cubed and at room temp
- 6 ounces frozen lemonade concentrate half a can, thawed
- 2 eggs room temp
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- 9 ounce prepared graham cracker pie crust
Optional Whipped Cream
- 8 ounces heavy whipping cream 1 cup
- 2 tablespoons powdered sugar
Instructions
- Combine ricotta cheese and cream cheese in a food processor. Pulse several times until it starts to combine, then process until creamy.1 cup whole milk ricotta cheese, 8 ounces cream cheese
- 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 the work bowl once.6 ounces frozen lemonade concentrate, 2 eggs, 1/2 cup granulated sugar, 1/3 cup all-purpose flour
- Place empty pie crust onto a rimmed baking sheet. Pour mixture into pie crust.9 ounce prepared graham cracker pie crust
- It will be pretty full, so be careful when you transfer it to the oven. Bake in preheated 350F oven for 47-50 minutes or until the center is set. The cheesecake batter will have risen but will relax as it cools. Once baked, TURN OFF the oven and crack open the door. Leave the cheesecake in there and let it come to room temp. This helps reduce cracking.
- Cover and chill for 4 hours or longer.
- In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer), beat the whipping cream and powdered sugar on medium-high until stiff peaks are formed. You can either top the entire pie with the whipped cream or pipe it onto each slice.8 ounces heavy whipping cream, 2 tablespoons powdered sugar
Notes
- It's best to take all your chilled ingredients (cream cheese, ricotta, and eggs) out of the fridge and allow them to reach room temperature before beginning. The lemonade concentrate should be fully thawed as well.
- You'll need 6 ounces of thawed lemonade concentrate, which means you'll have to split a 12 ounce can in half. It's best to use a kitchen scale for the most accurate weight. I used regular lemonade, but pink lemonade would also be great!
- The recipe calls for a premade graham cracker crust, which tastes great, but I have also made it with Keebler shortbread ready crust (shown in these photos). Both taste amazing!
Nutrition
Serving: 1slice | Calories: 437cal | Carbohydrates: 50g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 85mg | Sodium: 283mg | Potassium: 142mg | Fiber: 1g | Sugar: 29g | Vitamin A: 578IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg
