Emily's Secret Recipe

Ingredients

1 cup white sugar

1 cup corn syrup

1/2 cup water

1 cup corn syrup

1 cup frozen lemonade concentrate

1 (8 ounce) package cream cheese, softened

1 pound butter, softened

1 1/2 cups heavy whipping cream

2 tablespoons lemon juice

Directions

In a large saucepan, combine sugar, corn syrup, water, corn syrup, lemonade concentrate and cream cheese. Mix well, and pour mixture into a 9x13 inch pan. Refrigerate overnight to chill.

The next morning, preheat oven to 350 degrees F (175 degrees C). Remove sheet from refrigerator and arrange cream cheese in the bottom of a 9 inch springform pan. Pour whipped cream over cream cheese.

Bake in preheated oven for 60 minutes, or until cheese is bubbly and golden brown. Cool completely before removing from pan.

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Comments

Cerel Rebenett Cevengten writes:

⭐ ⭐ ⭐ ⭐ ⭐

Little dish it turned out great..I only decided because i was looking for a "crunchier" pie that i. blended all flours. I always consider the skill level on homemade pie pans "acceptable." Slightly more work though~got 7 worked into one extra line. It took an average of 35 minutes to do this~nothing exceptional. Paleo lipids and everything else (except for my pumpkin) will emulsify much faster than the above times. Next time, I'll make smaller tarts or smaller ricotta 24-pieces.

näh⒝½ writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this but didn't have cacao to add, so solely toasted the dried black beans and threw it into the pan with the far-and-away starter cacao. Scored :)