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Misc Desert

White Chocolate and Lemon Cheese Cake

1 recipe Crust:
6 tablespoons butter or margarine, softened
1/4 cup granulated sugar
1 large egg yolk
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1 recipe Cheesecake:
12 ounces white baking bars, broken into pieces
1/2 cup heavy whipping cream
2 (8-oz.) packages cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon salt
3 large egg whites
1 large egg

FOR CRUST:
PREHEAT oven to 350° F. Grease 9-inch springform pan.

BEAT butter and sugar in small mixer bowl until creamy. Beat in egg yolk, flour and salt. Press mixture onto bottom and 1 inch up side of springform pan.

BAKE for 14 to 16 minutes or until crust is set. Remove from oven.

FOR CHEESECAKE:
MICROWAVE baking bars and 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 whole egg. Pour into crust.

BAKE for 35 to 40 minutes or until edge is lightly browned. Loosen and remove side of pan. Cool completely on wire rack. Refrigerate until firm. Garnish as desired.

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