Sponge Cheesecake

Fluffy, soft and light weight cheesecake will melt in your mouth...Mmm...so good!

Crust:

• 1 pkg. Ready-to-Bake Cookie dough (24-count or 12-count, sugar cookie or chocolate chip cookie)

Line a parchment paper on a 8x8-inch baking pan. Flatten the cookie dough on the bottom of the pan. Set aside.

Yellow Ingredients:

• 1 pkg. (8 oz.) Cream Cheese, soften
• 1/2 cup milk
• 4 Tbsp. Butter
• 3 Tbsp. Sugar
• 5 Egg Yolks
• 1/4 cup Cake flour

1. Combine cream cheese, milk, butter and sugar in a metal mixing bowl. Heat over a double boiler on low until mixture turns smooth.
2. Add egg yolks one at a time, whisk until blend and smooth. Remove from the heat and add cake flour and mix until the batter turns smooth. Cool.

White Ingredients:

• 5 Egg white
• 1/3 cup sugar
• 1 tsp. lemon juice

1. In a large mixing bowl, beat egg whites and sugar with an electric mixer on high. Add lemon juice when egg whites start foaming. Continue to beat on high until soft peak (about 5 minutes).
2. Fold 1/3 of white mixture to yellow mixture until smooth. Pour all yellow mixture to the white mixture and fold with a rubber spatula until blend and smooth.
3. Pour over the prepared cookie crust pan.
4. Bake at 300 degrees F for 1 hour. Cool in the refrigerator before cutting.