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Mix It Up With Jenny - A Taste of Spring

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Premier White Lemony Cheesecake

(Family Features) - It might have been the birdsong I heard early this morning that made my winter-weary taste buds hungry for spring flavors. Welcome spring! I love the longer days, bluer sky and warmer breezes that bring a hint of new grass and bulbs bursting through the ground.

I, too, feel like springing back to life after winter's indoor retreat, so it's an inspiring time for me in the kitchen-I love to cook up an excuse to get together and share good food!

I can't wait to serve this splendid cheesecake, bursting with fresh lemon flavor that wakes up any palate. A golden shortbread crust is topped with a rich cream cheese and white baking bar filling kissed with lemon. This spectacular, sunny dessert is as much a harbinger of spring as a bed of crocuses!

After months of cocooning, rekindle your connection with the outdoors:

  • Plan a leisurely brunch on the patio or deck.
  • Too chilly? A screened-in porch or a sunny dining room offers a rich view of Mother Nature.
  • Bring the outdoors in: Plant grass seed in a shallow container-keep moist and put in a sunny spot.
  • Let every family member pick out a new perennial or bulbs to plant; treat them to something home-baked after a planting party.

Get busy baking for spring, with creative ideas fromVeryBestBaking.com.

Premier White Lemony Cheesecake

Welcome Spring by serving this splendid cheesecake, bursting with fresh lemon flavor. A golden shortbread crust topped with a rich cream cheese filling kissed with lemon.

  • 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
  • 6 bars (two 6-ounce boxes) Nestlé Toll House Premier White Baking
  • Bars, broken into pieces
  • 1/2 cup heavy cream
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 1 large egg
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    1. PREHEAT oven to 350 F. Lightly grease 9-inch springform pan.
    2. 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.
    3. BAKE 14 to 16 minutes or until crust is set.
    4. For Cheesecake - MICROWAVE baking bars and cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power 1 minute; stir. Bars may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth.
    5. 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.
    6. BAKE 35 to 40 minutes or until edge is lightly browned. Run knife around edge of cheesecake. Cool completely on wire rack. Refrigerate several hours or overnight. Remove side of springform pan. Garnish as desired.
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Calories: 440g     Total Fat: 32g
Cholesterol: 105mg     Protein: 6g
Carbohydrates: 34g     Sodium: 270mg

Makes 12 to 16 servings
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SOURCE: Nestlé USA, Inc.

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