Friday, June 1, 2012

Lemon Savannah Smiles Cheesecake

Lemon Chalet Cheesecake Act II 

I posted basically this same recipe last year, but then the Girl Scouts threw me for a loop by changing their long running cookie the Lemon Chalets to non-creme-filled Savannah Smiles. Who would have ever guessed the Lemon Chalets were due for an update? I remember selling them 20 years ago. So, when girls scouts sale you lemon cookies make lemon cheesecakes, right, even if it takes a few tweets to the recipe.   

This is the perfect summertime cheesecake. It is not heavy and melts in your mouth…Really, it does. I have served this at brunch; although, I think it would be very versatile for spring and summer from dinner parties to bridal brunches even cut into small square and served at informal get-togethers. 

What you will need: 

Crust Ingredients: 
  • 1 box coarsely ground Savannah Smiles Girl Scout Cookies  
  • 3 Tbs. melted butter 
  • Dash of cinnamon sugar 

Cheesecake Filling Ingredients: 
  • 3 (8oz.) bricks Philadelphia fat free cream cheese 
  • 1 (8oz.) Philadelphia Indulgence white chocolate cream cheese 
  • 1 c. sugar 
  • ¼ c. lemon Jello pudding powder mix 
  • ½ c. sour cream 
  • 4 eggs 
  • 2 tsp. lemon squeeze 
  • 3/4 tsp. almond extract 
  • ½ of 1 zested lemon 
  • 1 lemon squeezed 

Place a sheet cake pan on the middle rack of the oven and preheat oven to 475 F. 

Wrap exterior of spring form pan with foil. Combine coarsely ground Savannah Smiles Girl Scout Cookies and butter. Press mixture into bottom and up sides of 9” round spring form pan. Sprinkle with cinnamon sugar. 

Combine softened cream cheese, sugar, lemon pudding powder and sour cream. Beat with electric mixer until smooth. Add eggs one at a time while stirring slowly. Stir in lemon squeeze and almond extract. Reserve 1/2 cup of batter, and pour the rest of the batter into the prepared crust. 

Return the 1/2 cup of batter to the mixing bowl and add lemon zest and juice from one lemon. Mix until well blended. Pour layer over batter in spring form pan. Swirl down into batter. 

Carefully add water to sheet cake pan. Fill about ¾ of the way full. You want to create a water bath to help prevent your cheesecake from cracking. This creates a smooth texture by keeping in the moisture. 

Place spring form pan in water bath. Bake 12 minutes at 475 F, then turn down to 350 F and cook for about 50 minutes. Time will vary depending on oven. Remove. Cool. Chill in refrigerator over night. 

Garnish with a fresh lemon slice if desired. 

Serves: 12

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