It has been a busy summer for me...which means very little time was spent here. But, there was a lot of cooking done. Here is my summer lemon raspberry cheesecake. I hope you enjoy it as much as we did!
Ingredients:
Crust:
10 graham crackers - crushed
4 Tbsp butter - melted
1 tsp sugar
1 tsp cinnamon
Cheesecake:
2 cups (12-oz package) Nestle Toll House Premier White Morsels
1/2 cup heavy whipping cream
2 packages (8oz each) cream cheese - softened
1 Tbsp lemon juice
2 tsp grated lemon peel
1/4 tsp salt
3 large egg white
1 large egg
Directions:
Preheat over to 350. Lightly grease 9-inch pie or spring form pan
Mix together crust items in a medium bowl.
Press crust into pan to form the crust.
In a microwave safe dish, combine white morsels and cream. Microwave for 1 minute. Stir.
In a large bowl, beat cream cheese, lemon juice, lemon peel and salt until smooth.
Gradually beat in melted morsels.
Beat in egg white and egg.
Pour into crust
Bake 35-40 minutes or until edge is lightly browned.
Cook completely on wire rack
Refrigerate for several hours or overnight
When serving, garnish with raspberries.
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