Lemonade Cheesecake

• 1 graham cracker crust or 1 ritz cracker pie crust (see Ritz Cracker Pie Crust (9 Inch))
• 13 cup white sugar
• 2 tablespoons cornstarch
• 13 cup frozen lemonade concentrate, thawed
• 2 large eggs
• 1 tablespoon freshly grated lemon, rind of
• 2 (8 ounce) packages reduced-fat cream cheese, at room temp
• 13 cup white sugar, again
• 14 teaspoon salt
• 12 cup fat free sour cream
• 1 tablespoon freshly grated lemon peel, for garnish,optional

1. Prepare either the graham or ritz cracker pie crust-set aside to cool on a wire rack.
2. In a medium saucepan mix together the 1/3 cup sugar and cornstarch.
3. Whisk in lemonade concentrate and over medium heat bring to a boil.
4. Once boiling is reached cook for 1 minute-it should thicken up a bit.
5. In a small bowl add eggs and whisk.
6. Slowly whisk in about 1/2 of the hot lemon mixture.
7. Whisk back into the pan.
8. Whisk in lemon rind and cook over low heat for 2 minutes.
9. Remove from heat and chill for 1 hour.
10. In a medium bowl beat cream cheese until fluffy.
11. Beat in sugar, salt and sour cream.
12. Beat in chilled lemon filling mixing well.
13. Spoon into prepared pie crust and sprinkle with remaining rind.
14. Chill for at least 4 hours to overnight.
15. This will keep in the fridge for 4 days.

graham cracker crust, white sugar, cornstarch, frozen lemonade concentrate, eggs, freshly grated lemon, cream cheese, white sugar, salt, sour cream, freshly grated lemon peel

Taken from www.food.com/recipe/lemonade-cheesecake-63649 (may not work)