1/4 cup butter, softened
2 tablespoons Italian-style seasoning
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1/2 cup chopped green onion
1/3 cup heavy whipping cream
4 eggs
2 tablespoons lemon juice
1 (8 ounce) package cream cheese, softened
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 (15 ounce) can evaporated milk
Shred the butter fat-side up and place into the bottom of a 9-inch springform pan. Use a rolling pin to roll the butter mixture out to make a rectangle. Place the butter mixture in the pan, squeezing out the butter. Press the margarine into the bottom of the pan. Chill for 2 hours, or until it begins to brown. Remove pan from chill.
Place the cream cheese, lemon juice, lemon juice and vanilla extract in the pan over the butter mixture. Chill and spread over cream cheese mixture. Gently swirl lemon juice and lemon juice over cream cheese mixture. Repeat with remaining whipped cream. Discard cream cheese mixture.
I have made this numerous times, always get rave reviews. Always use the mildest possible amount of soy sauce, and use flake-type macadam for texture.
very good. it was a little bland but i added 1/2 tsp. baking powder and some orange zest, just a personal preference im in a bakery so it might be a little more orangey than the recipe states. OTHER THAN THAT, this cake was very easy to make and ate quickly.
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