Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake
PREP: 30 min.| BAKE: 65 min. + chilling

It takes some time to prepare this eye-catching cheesecake, but the luscious combination of tangy lemon and rich white chocolate is hard to beat!

1-1/4 cups all-purpose flour
2 tablespoons confectioners’ sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed

FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
4 eggs, lightly beaten
10 squares (1 ounce each) white baking chocolate, melted and cooled
2 teaspoons grated lemon peel

Place a 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. In a small bowl, combine the flour, confectioners’ sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25- 30 minutes or until golden brown. Cool on a wire rack.

In a large mixing bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs; beat on low speed just until combined. Stir in white chocolate and lemon peel. Pour into crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath. Cool on a wire rack for 10minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.

Yield: 12 servings.
From: Marlene Schollenberger
Bloomington, Illinois

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Lemon Cheesecake Dessert

Lemon Cheesecake Dessert
PREP: 25 min. | BAKE: 30 min. + chilling

Everyone will know spring is here when you serve these bright yellow squares. Cool and refreshing, this dessert cuts easily and keeps for several days in the fridge.

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted

FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 package (3 ounces) lemon gelatin
1 teaspoon lemon extract
5 eggs, lightly beaten

LEMON SAUCE:
1 package (2.9 ounces) cook-and-serve lemon pudding mix
1/4 cup sugar
2-1/2 cups cold water

In a small bowl, combine cracker crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 13-in. x 9-in. x 2-in. baking dish. Refrigerate. In a large mixing bowl, beat cream cheese and sugar until smooth. Add dry gelatin and lemon extract; beat 3minutes longer. Add eggs; beat on low speed just until combined. Pour into crust.

Bake at 325° for 30 - 40minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate overnight. In a small saucepan, combine pudding mix and sugar. Gradually stir in water. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled. Serve with dessert.

Yield: 12 servings (2 cups sauce).
From: Patty Auxier
Royalton, Kentucky

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Red Lobster Cheesecake

Red Lobster Cheesecake

Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs
Crust:
10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of greased 9" springform pam. Bake at 350°F exactly 8 minutes. Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When the filling is perfectly smooth and creamy pour into crust. Return to 350°F oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.
[ Red Lobster Cheesecake ]
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Sara Lee Apple Maple Cheesecake

Sara Lee Apple Maple Cheesecake

2 tablespoons butter or margarine
2 medium tart cooking apples, peeled and sliced (2 cups)
1/3 cup maple-flavored syrup
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed
1 cup chopped walnuts
Slivered apple for garnish

In large skillet, melt butter over medium heat. Add sliced apples; cook, stirring occasionally, 5 minutes or just until tender. In small bowl, combine maple-flavored syrup, sugar, cornstarch and cinnamon. Add to apples in skillet. Cook, stirring frequently, 2-3 minutes or until syrup is bubbly and slightly thickened. Cook 1 minute more. Remove from heat; refrigerate 10 minutes. Spoon apple mixture over cheesecake; sprinkle with walnuts. Garnish with slivered apple.
Makes 6 servings.
[ Sara Lee Apple Maple Cheesecake ]
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Sex Cheesecake

Servings: 8

Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter melted

Filling:
16 oz Cream cheese softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur

Topping:
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries fresh

Preheat oven to 350 Deg. F. To prepare crust, mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9" springform pan. To make filling, mix cream cheese, sugar, vanilla, and salt at medium speed with electric mixer. Add eggs, and mix until well blended. Using a fork, gently fold Chambord into batter. Pour mixture into crust.

Bake for approximately 40 minutes or until golden brown. Loosen cake from rim of pan. Let cool and remove rim of pan. To prepare topping, mix sour cream, sugar, vanilla, and Chambord and spread evenly over cheesecake. Refrigerate for 4 hours or until firm. Top with fresh raspberries just before serving.
Chambord a French liqueur.
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