This Lemonade Cheesecake easily comes together for a quenching summer dessert!
Is 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?
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!
- 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.