Lemon and white chocolate combine for an
elegant and luscious dessert. Try this in the springtime -- at
Easter or a bridal shower -- to rave reviews.
Premier White
Lemony Cheesecake
- Crust:
6 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
1 large egg yolk
1/8 teaspoon salt
Cheesecake:
2 (6-ounce).boxes NESTLÉ® TOLL HOUSE® Premier
White Baking Bars, broken into pieces
1/2 cup heavy whipping cream
2 (8-ounce) packages cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon salt
3 large egg whites
1 large egg
- Preheat oven to 350°F
(175°C). Grease 9-inch springform pan.
- For Crust: Beat butter
and sugar in small mixer bowl until creamy. Beat in egg yolk,
flour and salt. Press mixture onto bottom and 1-inch up side
of prepared pan.
- Bake for 14 to 16 minutes
or until crust is set.
- For Cheesecake: Microwave
baking bars and cream in medium, microwave-safe bowl on MEDIUM-HIGH
(70%) power for 1 minute; stir. Microwave at additional 10 to
20-second intervals, stirring until smooth. Beat cream cheese,
lemon juice, lemon peel and salt in large mixer bowl until smooth.
Gradually beat in melted baking bars. Beat in egg whites and
whole egg. Pour into crust.
- Bake for 35 to 40 minutes
or until edge is lightly browned. Loosen and remove side of pan.
Cool completely on wire rack. Refrigerate until firm. Garnish
as desired.
Makes 16 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
