Premier White Lemony Cheesecake

Premier White Lemony Cheesecake

In this recipe:

based on 206 reviews
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30 min.
200 min.
12 to 16 servings

Premier white baking bars give this elegant and lemony cheesecake a smooth and creamy consistency. Try this in the Spring, Easter or a bridal shower -- to rave reviews.


  • 6 tablespoons butter or margarine, softened
  • 1/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1 large egg yolk
  • 1/8 teaspoon salt
  • 3 bars (12 oz.) NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken into small pieces *
  • 1/2 cup heavy whipping cream
  • 2 pkgs. (8 oz. each) cream cheese, at room temperature
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 1 large egg
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PREHEAT oven to 350° F. Lightly grease 9-inch springform pan.

butter and sugar in small mixer bowl until creamy. Beat in flour, egg yolk and salt. Press mixture onto bottom and 1 inch up side of prepared pan.

BAKE for 14 to 16 minutes or until crust is set.


baking bars and cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT cream cheese, lemon juice, lemon peel and salt in large mixer bowl until smooth. Gradually beat in melted baking bars. Beat in egg whites and whole egg. Pour into crust.

BAKE for 35 to 40 minutes or until edge is lightly browned. Run knife around edge of cheesecake. Cool completely on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Garnish as desired.

* NOTE: May use 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels instead of baking bars.

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I collect cheesecake recipes & this is one of my all-time favorites. It is easy with great results. The cake is creamy and not too dense & the crust is so tasty, I have used this crust for other baked desserts using puddings and other fillings. It is truly an elegant & classical dessert.

- Nancy Kasicki from Wellington, OH


I enjoyed this creamy and not too sweet cheesecake. It tasted better the second day with an enhanced lemon flavor. Nonetheless I would prefer more lemon flavor, so would top with lemon pie filling as one reviewer suggested.

- M DeJesus from San Francisco, CA

Light and creamy

This past weekend I prepared this cheesecake for my mother's 80th birthday celebration. It was not difficult to make,and turned out light and creamy. As I wanted a very lemony flavor, I spread canned lemon pie filling on the top. It was a nice addition. If you love cheesecake and want a smooth, creamy, lemony flavored dessert, this is the one to make.

- Layne Gunkel from Fremont, IN

Nice lemony flavor

This came out well. I used a water bath. It has a nice lemony flavor, not overpowering. I used the white chocolate chips as the bar was not available here. I will definately make it again.

- susan vaksman from Bethel Park, PA

somewhat easy

this is some what of an easy cake to prepare, although there are steps to perform these tasks before actually doing the receipe

- linda pena from Pasadena, TX

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 440
  • Calories from Fat: 280
  • Total Fat: 32g (48% of DV)
  • Saturated Fat: 22g (108% of DV)
  • Cholesterol: 105mg (35% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 19g
  • Protein: 6g
  • Vitamin A: 15% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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