twenty-five cents

twenty-five cents

i blame the baby.

i’ve wanted lemon everything since conception. lemonade. lemon yogurt. lemon gelato. lemon starburst. frozen lemonade.

lemonade cheesecake???

or maybe it was my yet unrequited desire to run the best lemonade stand in town from when i was a kid.

i charged twenty-five cents per glass, but on our lazy one-lane country road even prices such as those never garnered more than a buck or two.

whatever the reason, lemonade cheesecake sounded just grand a few weeks back, and i even had a meeting to bring a dish to – hello opportunity, thanks for knocking.

this dessert is not healthy.

it’s very light.

it’s very lemon-y.

and it’s perfect for these last few days of summer.

enjoy ♥

Lemonade Cheesecake
(adapted from the book I ♥ Cheesecake and various internet recipes)

For the crust you will need:
1 Package Double Stuf Golden Oreos, crushed
3 TBSP melted butter

For the cake you will need:
24 ounces cream cheese – softened
3/4 cup granulated sugar
5 teaspoons cornstarch
4 eggs – at room temperature
1 egg yolk – at room temperature
Juice of 3 large lemons
2 teaspoons vanilla extract
2 teaspoons lemon extract

In a bowl mix crushed cookies and melted butter till crumbly.
Press mixture into the bottom of a springform pan. Set to the side.

In a large bowl, mix cream cheese, sugar, and corn starch together. Beat in eggs. Add lemon juice and extract.

Bake at 350 for 15 minutes. Reduce heat to 200 and bake for one hour, until the center of the cake appears firm and not shiny. Turn the oven off and leave the cake in the oven for another hour.

Chill overnight.

Candied Lemon Topping
you will need…
3 lemons, sliced thin
3 cups of water
4 1/2 cups of brown sugar

heat water to a boil on the stove. toss lemon slices in boiling water and blanch for five minutes. remove lemons and dissolve sugar in water, bring to a simmer. replace lemons and simmer in the sugar water for approximately one hour.
spray a wire cooling rack with cooking spray and place lemon slices on the rack to cool. arrange on top of cheesecake.

White Chocolate Sauce

you will need…
10 oz. white chocolate chips
1/3 cup sour cream

on the stove over medium heat, melt together chips and sour cream. add milk for a thinner consistency.


  1. Susan on August 20, 2011 at 3:29 am

    Jacob says that it sounds good to him, I agree!

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