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Lemony White Chocolate Cheesecake

Source of Recipe


Taste of Home magazine



List of Ingredients



• 1¼ cups all-purpose flour
  
• 2 Tbsp confectioners' sugar
  
• 1 tsp grated lemon peel
  
• ½ cup cold butter, cubed
  
• .
  
• -- Filling --
  
• 4 packages (8 ounces each) cream cheese, softened
  
• 1¼ cups sugar
  
• 2 Tbsp all-purpose flour
  
• 2 Tbsp lemon juice
  
• 2 Tbsp heavy whipping cream
  
• 2 tsp vanilla extract
  
• 4 eggs, lightly beaten
  
• 10 squares (1 ounce each) white baking chocolate, melted and cooled
  
• 2 tsp grated lemon peel
  






Instructions



1. Place a 9-inch springform pan on a double thickness of heavy-duty aluminum foil (about 18 inches square). Securely wrap foil around pan; set aside.
   
   
2. In a small bowl, combine the flour, confectioners' sugar, and lemon peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25 to 30 minutes, or until golden brown. Cool on a wire rack.
   
   
3. In a large mixing bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs; beat on low speed just until combined. Stir in white chocolate and lemon peel. Pour into crust.
   
   
4. Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325° for 65 to 85 minutes, or until center is just set and top appears dull.
   
   
5. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.
   
   Makes 12 servings.