Lemonade Cheesecake Squares

Lemonade Cheesecake Squares

Lemonade Cheesecake Squares

I always enjoy the combination of lemon and cheesecake. I wanted a new recipe and decided to  jazz up the flavor with lemonade both in the filling and as a glaze on top. The end result is just what I had hoped for. Creamy, not too sweet and a pop of lemon flavor from the glaze. I also wanted to add more texture to the crust so I added some oats in addition to the graham crackers and baked this cheesecake in a 9×13-inch pan. You could serve it with a few berries on top, if you like. Here is the recipe.

Lemonade Cheesecake Squares

¾ c. butter (1½ sticks)
1 ¼ c. graham cracker crumbs
1 c. oatmeal, old-fashioned or quick cooking
¼ t. salt
2 (8oz.) packages cream cheese, softened
¾ c. frozen lemonade concentrate, thawed*
3 T. flour
2 eggs
2 t. grated lemon peel
¾ c. frozen lemonade concentrate, thawed*
2½  T. cornstarch

Heat oven to 350-degrees. Grease a 9×13-inch baking pan. Beat together butter with the rest of crust ingredients. Press into bottom of prepared pan and bake 20 minutes. Beat cream cheese, lemonade and flour until fluffy. Stir in eggs and peel. Pour over crust and bake for 25 minutes, or until set. Cool then add the glaze. To make the glaze: in small saucepan combine the lemonade with the cornstarch. Heat together over medium heat until mixture becomes thickened and bubbly, stirring constantly. Pour over cheesecake. Store covered in fridge. Makes 24 squares.

*You can use store bought frozen lemonade concentrate or here is the recipe I use to make my own.

Homemade Lemonade Concentrate

1 1/3 c. lemon juice- fresh or bottled

1 c. sugar

lemon zest, optional

Combine ingredients and stir until sugar is dissolved. Freeze until ready to use. Makes a little over 1 1/2 cups. To use: combine three parts water to one part  concentrate.






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