It’s time for another edition of “Glossies Made Me Do It”. Link up with Happy Pretty Sweet or Shooting Stars Mag to join the fun
Redbook’s April issue has Jessica Alba as the cover girl, wearing a floral blouse and jeans – a casual, laid-back springtime look.
An ad in this issue made me bake The Perfect Cheesecake
I spent Saturday afternoon in my Grandmother’s kitchen with my Auntie – the Queen of desserts. She likes to try new dessert recipes and also has some go-to specialties like my favorite coconut cake, so I knew this would be a fun activity for us to do together.
The original magazine recipe is for 12 individual cupcake-size cheesecakes. We decided to make a full size cheesecake instead. Using a pre-made piecrust decreases prep time, but a full-size cheesecake needs to bake much longer in the oven than the cupcake- size cheesecakes would.
Next time I make this dessert, I will swap the cream cheese for calorie-saving Neufchatel cheese. Eight ounces of Neufchatel cheese is 70 calories compared to 100 calories for the same amount of cream cheese.
1 package (4oz.) Baker’s White Chocolate
1 Shortbread piecrust
2 packages (8oz. each) Philadelphia Cream Cheese
1/2 cup sugar
1 tsp. vanilla
2 lemons (1/4 cup of juice, 1 tsp. zest)
Heat oven to 325 degrees
Melt 2oz. white chocolate (microwave for 1 minute and 30 seconds) and set aside
Mix cream cheese, vanilla, and sugar in a large bowl
Add lemon juice, lemon zest, and melted chocolate
Add eggs, 1 at a time with the mixer on a low speed
Pour pie filling into shortbread pie crust
Bake for 50 minutes, then cool completely
Melt remaining 2oz. white chocolate
Drizzle white chocolate on top of the cheesecake
Sprinkle additional lemon zest for decoration
Refrigerate for 2 hours
Serve & Enjoy!