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Ingredients:
For the Crust:
– 2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1/3 cup frozen lemonade concentrate, thawed
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream, whipped
For the Lemonade Layer:
– 1 cup lemonade concentrate, thawed
– 1/4 cup granulated sugar
– 1 tablespoon unflavored gelatin
– 1/4 cup cold water
– Yellow food coloring (optional)
For Garnish:
– Whipped cream
– Lemon slices or zest
Instructions:
1. Make the Crust:
Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes to set.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the lemonade concentrate and vanilla extract, mixing until fully combined. Gently fold in the whipped cream. Spread the mixture evenly over the prepared crust and refrigerate for 30 minutes.
3. Make the Lemonade Layer:
In a small saucepan, combine the lemonade concentrate and sugar. Heat over medium heat, stirring until the sugar dissolves.
In a separate bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Add the bloomed gelatin to the lemonade mixture, stirring until dissolved. Remove from heat and let cool slightly. Add yellow food coloring, if desired.
4. Assemble the Cheesecake:
Pour the lemonade mixture gently over the cheesecake filling, spreading evenly. Refrigerate for at least 4 hours or overnight until fully set.
5. Garnish and Serve:
Before serving, remove the springform pan ring. Garnish the cheesecake with whipped cream and lemon slices or zest. Slice and serve chilled.
Preparation Time: 30 minutes
Chilling Time: 4 hours
Servings: 12
Notes:
◻️ For a pink lemonade version, substitute the lemonade concentrate with pink lemonade concentrate and add a few drops of red food coloring.
◻️ Ensure the lemonade layer is cooled before pouring it over the cheesecake to prevent melting the filling.
