Pink Lemonade Cheesecake Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
• Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
• Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
• Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
• Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
• Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
• Cover with the sliced strawberries. Chill 1 more hour before serving.

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
• Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
• Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
• While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
• With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
• Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
• For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
• Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.

Steps:

• Make the crust: in a small bowl, stir the crushed cookies and melted butter together until well combined.
• Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
• Make the filling: in a large bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
• Add in eggs and egg yolk, one at a time, beating well after each addition.
• Beat in the lemonade concentrate, vanilla, and red food coloring; pour cream cheese mixture over the crust.
• Bake in a preheated 350° oven for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
• Remove the cake from the oven and run a knife around the inside edge of the pan; turn the oven off; return the cake to the oven for an additional 1 hour.
• Chill, uncovered, overnight.
• Make the glaze: in a small saucepan, stir the lemonade concentrate, lemon juice, cornstarch, and food coloring together; cook and stir until thickened and bubbly.
• Cool and stir 2 minutes more; pour over cheesecake; garnish with lemon; chill until ready to serve.

Steps:

• Moisten the rim of a 16-ounce glass. Dip the rim in sugar then fill it with ice.
• Add the ingredients in the order listed, garnish with a lemon wedge, and serve with a straw.

Steps:

• Preheat oven to 350. Butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside.
• For the cake, in a large bowl, stir together the package directions, using the eggs and oil and water. Stir in the zest . Pour the batter evenly into the prepared pans. Bake for 30 minutes or until golden and toothpick inserted in the centers of the cakes comes out clean.
• Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.
• For the frosting, beat together the confectioners sugar and butter until fluffy. Beat in the remaining frosting ingredients until combined. I added a few drops of pink food coloring.
• Transfer one cake to a cake stand or large plate. Using an offset spatula, spread the top of the cake mix with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
• I put mine in the refrigerator to stay chilled.

Steps:

• Preheat oven to 350. Spray 3 nine inch round cake pans with baking spray with flour.
• In a large bowl beat butter, sugar and lemonade drink mix at medium speed with a mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon extract.
• In a medium bowl combine cake flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
• Spoon batter into prepared pans, dividing evenly among all three pans. Bake cakes for 24-30 minutes or until a wooden pick inserted in center of cake comes out clean. DO NOT OVERBAKE. Let cakes cool in pans for 10 minutes. Remove from pans and let cool on counter or on wire racks.
• Frost with Lemonade Butter Cream Frosting.