The Premier White Lemony Cheesecake from NESTLÉ® TOLL HOUSE® is an exquisite dessert that promises to delight at any gathering. This cheesecake is crafted with the indulgent NESTLÉ® TOLL HOUSE® Premier White Morsels, resulting in a rich and creamy texture that complements the tangy lemon flavor perfectly. Whether you refer to it as a lemon white chocolate cheesecake, white chocolate and lemon cheesecake, or a lemon and white chocolate cheesecake, this divine creation bridges the distinct flavors of white chocolate lemon cheesecake seamlessly, producing an unforgettable experience.
Ideal for leisurely preparation, this Premier White Lemony Cheesecake is classified under easy recipes, making it accessible for both seasoned bakers and novices alike. Perfect for springtime celebrations or a bridal shower, this Premier White Lemony Cheesecake stands out not just for its vibrant taste but also for its incredible simplicity, aligning with the All Desserts and Premier White Morsels collection. The emon and chocolate cheesecake blend ensures each bite is velvety smooth and tangy, promising rave reviews from anyone who indulges.
Ingredients
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Directions
Step 1
Preheat oven to 350° F. Lightly grease 9-inch springform pan.
Step 2
Beat butter and sugar in small mixer bowl until creamy. Beat in flour, egg yolk and 1/8 teaspoon salt. Press mixture onto bottom and 1 inch up side of prepared pan.
Step 3
Bake for 14 to 16 minutes or until crust is set.
Step 4
Microwave morsels and cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If morsels retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
Step 5
Beat cream cheese, lemon juice, lemon peel and 1/4 teaspoon salt in large mixer bowl until smooth. Gradually beat in melted baking bars. Beat in egg whites and whole egg. Pour into crust.
Step 6
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.
Ingredients
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Make It
Step 1
Preheat oven to 350° F. Lightly grease 9-inch springform pan.
Step 2
Beat butter and sugar in small mixer bowl until creamy. Beat in flour, egg yolk and 1/8 teaspoon salt. Press mixture onto bottom and 1 inch up side of prepared pan.
Step 3
Bake for 14 to 16 minutes or until crust is set.
Step 4
Microwave morsels and cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If morsels retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
Step 5
Beat cream cheese, lemon juice, lemon peel and 1/4 teaspoon salt in large mixer bowl until smooth. Gradually beat in melted baking bars. Beat in egg whites and whole egg. Pour into crust.
Step 6
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.
Ingredients
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