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Lemonade Cheesecake

Lemonade CheesecakeIs Spring in the air, finally, where you live?  Believe it or not, it’s still up and down here.  I was warned.  A friend told me months ago that a week of warm weather would arrive in March, then it would get cold again, then the temperature would rise, followed by another downfall to the chillier temps, and up again and down again until June.  Well, so far her predictions are right on the money.

I made the decision to try this lemonade cheesecake last week when we had beautiful 80-degree weather, and before the temperatures dropped once again.  When the sun is shining and you are playing outside in the heat with a toddler, you can’t help but want to quench your thirst with a nice cold glass of lemonade.  How about quenching your sweet tooth with a lemonade dessert such as this?

Lemonade Cheesecake

You will be shocked on how quickly this comes together.  With a prep time of only 5 minutes, the hardest part is making sure you mix the ingredients long enough to ensure they are well-blended in order to avoid a gritty cheesecake.  But, don’t let me distract you when I say this is the “hardest part”.  Really, it is just timing the push of a button on your food processor.  In other words, process the ingredients for the full two minutes.

Next time I would like to try drizzling a blueberry sauce over top.  If you give this recipe a try and like it, then let me suggest that you take it to other levels and experiment with different drink flavors that you can find in frozen concentrate.  And, if you do, please share your results!

Lemonade Cheesecake

Printable Recipe

Yield: 8 servings

15 ounces whole milk ricotta cheese
1 (6 oz) can frozen lemonade concentrate, thawed
2 eggs
1/2 cup sugar
1/3 cup flour
1 (9 oz) prepared graham cracker pie crust
Whipped cream (optional)

Preheat oven to 350˚F.

Using a food processor, combine the ricotta cheese, lemonade concentrate, eggs, sugar and flour.  Process until fully blended, a full 2 minutes, scraping down the sides of the work bowl once.

Pour the mixture into the prepared pie crust and bake for 50 minutes, or until the center is set.  Transfer to a wire rack to cool completely.  Cover and chill for at least 4 hours.  Serve with whipped cream, if desired.

Source:  Sargento Cheese

Pennies on a Platter Disclosure – Although this post was sponsored by Sargento, the opinions expressed of this recipe are my own.

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Comments

  1. Stephanie says:

    Oh wow, this sounds so easy! I love lemon cheesecake…and with a raspberry sauce this will more than likely be incredible. If I only had the raspberries, I would be making this today. Thanks for posting!!!

  2. Ooo blueberry sauce over this would be great! I love that flavor combination.

  3. I’ve had lemonade ice box pie but I would totally pick this any day!

  4. I made a lemonade cake before, but not a pie. Loved the cake results, so I’m sure I’d LOVE the pie results. And I pretty much love lemon and ricotta together. Yum.

  5. This sounds delicious and is so pretty! Definitely a perfect warm-weather dessert.

  6. I love love LOVE lemon, so I’m sure I would love this cheesecake! It looks and sounds so refreshing!

  7. My husband would ADORE this. He is a lemon lover and cheesecake lover. Perfect pairing if you ask him or me! Yous looks spectacular!

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