White Chocolate Lemon Cheesecake

For Easter, I had a hard time deciding on desserts to make {I even asked you to help me choose from this list}, but I ended up trying a new cheesecake recipe that combined a couple flavors I was wanting. I had saved this recipe from an ad years ago.

Though the lemon flavor is mild in this cheesecake, it's a yummy traditional-type cheesecake. I didn't like how the top was looking after I took it out of the oven, so I topped it with a sour cream topping - helps hide imperfections and it's yummy!

White Chocolate Lemon Cheesecake

Crust
6 tablespoons butter
1/4 cup sugar
1 1/4 cups flour
1 large egg yolk
1/8 teaspoon salt

Cheesecake
2 cups (12 oz. pkg) white chocolate chips
1/2 cup heavy whipping cream
2 pkg (8 oz each) cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1/4 teaspoon salt
3 large egg whites
1 large egg

Sour Cream Topping
1/2+ cup sour cream
Powdered sugar to taste

Preheat oven to 350 degrees F. Lightly grease 9-inch springform pan.

Crust:
In small mixing bowl, beat butter and sugar until creamy. Add flour, egg yolk, and salt and beat until combined. Press mixture onto bottom and 1 inch up side of prepared pan. Bake for 14-16 minutes or until crust is set.

Cheesecake:
Microwave white chocolate chips and cream in uncovered bowl on medium-high power (70%) for 1 minute. Stir. If necessary, microwave in additional 10-second intervals and stir until smooth. {Or gradually melt in bowl placed over pot of boiling water.}

In large mixing bowl, beat cream cheese, lemon juice, lemon peel, and salt until smooth. Gradually beat in melted white chocolate chips. Beat in egg whites and egg. Pour into prepared crust.

Bake for 35-40 minutes or until edge is lightly browned. Run knife around edge of cheesecake. If desired, add sour cream topping {Stir sour cream and sugar until smooth and spread evenly over top.} and bake additional 5 minutes. Cool completely on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

I do love cheesecake - do you? Though I really enjoyed this one, I think my fave is still the Creamy Baked Cheesecake. What's your favorite cheesecake?

This post linked to:
 ~ Tempt My Tummy Tuesday at Blessed With Grace
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls

You can stop and smell every recipe with me - just subscribe here! :)

Have a fabulous day friends!!

Tea for Two-sday: Rerun of White Chocolate Apricot Cream Scone Mix

Sorry for the late Tea posting! Was a busy day helping my Dad. I decided to rerun my very first Tea for Two-sday post - back when 1 or 2 people started to read my blog. And it just so happens to be an absolutely delicious scone recipe, so I want to be sure that you have it!

Here it is...

*Edited to add: I have posted an updated version of this recipe with step-by-step instructions and several pics - click this link: Cranberry White Chocolate Cream Scones.

I enjoy tea parties and want to share ideas, recipes, etc. for tea parties. So join me for Tea for Tuesdays!

I helped with a baby shower tea last weekend - it was lots of fun. We had scones, of course, and here is the recipe - everybody loves these! My friend Melanie likes to give this recipe out at Christmas with a mix of the dry ingredients. The recipe says to cut into wedges, but I have also cut into circle and flower shapes depending on the occasion.

WHITE CHOCOLATE APRICOT CREAM SCONE MIX
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/2 cup dried apricots, chopped
1/4 cup white chocolate chips
(or use 1/2 cup dried cranberries, chopped, and 1/4 cup walnuts, chopped, in place of the apricots and white chocolate chips)

Whisk all above ingredients together until combined.

SCONES - How to prepare

Purchase 16 oz. heavy cream. Have a little sugar on hand. (Clear sparkling sugar is great if you have it.)

Preheat oven to 425 degrees F. Use an ungreased baking sheet (cover with parchment paper, if available).

Pour mix in medium bowl. Stir mix with fork. Still using fork, stir in 1 1/4 cups heavy cream and mix until dough holds together in a rough mass (dough will be sticky).

Lightly flour a board and transfer dough onto it. Knead dough 8 or 9 times. Pat into 2 circles about 6 in. round. Spread 3 tablespoons melted butter over top and sides of dough rounds and sprinkle with sugar. Cut each circle into 8 wedges and place on baking sheet, allowing about an inch between each. Bake for about 11 minutes or until golden brown.

While scones are baking, whip remaining 3/4 cup heavy cream into whipped cream. You can add a small amount of sugar to cream just before it is stiff enough. Delicious with the scones!

Enjoy! These are best eaten warm.

Do you have a favorite scone recipe?