With all the blogging here today on weight control and body image, it seemed appropriate to post a calorie-laden, but refreshing desert recipe.
I made these a couple of months ago and they were yummy. I especially liked the crust. I'm leaving the recipe like I found it (somewhere on the web, but I didn't bookmark it), but I suggest baking for little longer. After 25 minutes, they weren't done. It took more like 35. Of course, my oven temp could be off.
Crust:
1 1/2 cups flour
2/3 cups powdered sugar
3/4 cup butter
Mix ingredients together with a pastry cutter. When it resembles coarse crumbs, press firmly in the bottom of a greased 9 x 13 pan. Bake at 350 degrees for 15 minutes. Cool for 10 minutes.
Filling:
8 oz. cream cheese
2/3 cup sugar
3 egg whites whipped lightly
1/2 cup lemon juice (preferably fresh)
1 teaspoon vanilla
Add cream cheese and sugar to mixing bowl and beat until smooth. Add lemon juice and vanilla, blending well. Gently blend in beaten egg whites and pour onto crust. Bake for 20-22 minutes, or until firm.
Glaze:
2 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon milk
4 tablespoons lemon juice (preferably fresh)
Combine all ingredients, mixing to form thick glaze. Pour over cheesecake base and smooth out. Refrigerate overnight before cutting - which is the most difficult step in the entire recipe!
