Lemonade Cheesecake

A light and fluffy baked lemonade cheesecake recipe that begs for a dollop of sweet whipped cream!

📝 Ingredients

• 1 cup whole milk ricotta cheese (at room temp)
• 8 ounces cream cheese (cubed and at room temp)
• 6 ounces frozen lemonade concentrate (half a can, thawed)
• 2 eggs (room temp)
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 9 ounce prepared graham cracker pie crust
• 8 ounces heavy whipping cream (1 cup)
• 2 tablespoons powdered sugar

👨‍🍳 Instructions

1. 1Combine ricotta cheese and cream cheese in a food processor. Pulse several times until it starts to combine, then process until creamy.
2. 2While processing, slowly pour thawed lemonade concentrate through the feeder tube of your processor. While processing, add eggs, slowly pour in sugar, and finally the flour. Process for 2 minutes, scraping down sides of the work bowl once.
3. 3Place empty pie crust onto a rimmed baking sheet. Pour mixture into pie crust.
4. 4It will be pretty full, so be careful when you transfer it to the oven. Bake in preheated 350F oven for 47-50 minutes or until the center is set. The cheesecake batter will have risen but will relax as it cools. Once baked, TURN OFF the oven and crack open the door. Leave the cheesecake in there and let it come to room temp. This helps reduce cracking.
5. 5Cover and chill for 4 hours or longer.
6. 6In the bowl of a stand mixer fitted with the whisk attachment (or a hand mixer), beat the whipping cream and powdered sugar on medium-high until stiff peaks are formed. You can either top the entire pie with the whipped cream or pipe it onto each slice.