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Instructions |
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1.
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CRUST: Combine cookies and butter and press into a lightly buttered 10-inch spring form pan.
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2.
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FILLING: 8 ozs. white chocolate, 1/2 cup heavy cream, 2 pounds cream cheese, 1 1/2 cups sugar, 4 eggs, 1/3 cups freshly squeezed lemon juice, 1 Tablespoon grated lemon zest, 1/2 tsp. lemon extract
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3.
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Melt the chocolate with the cream until mixture is smooth. Cool. Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture.
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4.
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Add the eggs one at a time, beating well. Beat in the lemon juice, zest and extract. Pour into crust. Bake at 350 degrees for 45 to 50 minutes. Cool and then refrigerate.
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5.
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GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate, chopped, 2 Tablespoons light corn syrup, 3 Tablespoons butter
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6.
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Combine chocolates and syrup and heat until melted and smooth. Remove from heat and add butter. Spread warm glaze over the cake and smooth.
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