White Lemony Cheesecake
Source of Recipe
Lorna Elvert - Greenville
List of Ingredients
Crust:
6 T. butter or margarine, softened
1/4 c. granulated sugar
1 1/4 c. all-purpose flour
1 large egg yolk
1/8 tsp. salt
Cheesecake:
12 oz. Nestle Toll House Premier White Baking Bar, broken into small pieces*
1/2 c. heavy whipping cream
2 pkgs. (8oz. ea) cream cheese, at room temperature
1 T. lemon juice
2 tsp. grated lemon peel
1/4 tsp. salt
3 large egg whites
1 large eggRecipe
Preheat oven to 350 degrees. Lightly grease a 9" springform pan.
For Crust:
Beat butter and sugar in small mixer bowl until creamy. Beat in flour, egg yolk and salt. Press mixture onto bottom and 1 inch up side of prepared pan. Bake for 14 - 1 minutes or until crust is set.
For Cheesecake:
Microwave baking bars and cream in medium, uncovered, microwve-safe bowl on medium-high (70%) power for 1 minute. Stir. If pieces retain some of their original shape, microwave at additional 10 - 15 second intervals, stirring just until melted. Cool to room temperature.
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 onto crust.
Bake for 35 - 40 minutes or until edge is lightly browned. Run knife around edge of cheesecake. Cool completely on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Garnish as desired.
*Note: may use 2 cups (12oz. pkg) Nestle Toll House Premier White Morsels instead of the baking bars.
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