Lemony Cheesecake


6 tablespoons butter, softened
1/4 cup sugar
1 1/4 cups flour
1 large egg yolk
1/8 teaspoon salt

6 bars (two 6-oz. boxes) Premier White Baking Bars, broken into pieces
1/2 cup heavy whipping cream
2 pkgs. (8 oz. each) 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. Lightly grease 9-inch 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 to 16 minutes or until crust is set.

FOR CHEESECAKE: Microwave baking bars and whipping 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 egg. Pour into crust. Bake for 35 to 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.

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