Lemony White Chocolate Cheesecake

By á-178825

12 servings. 5 stars. Make Day Ahead & Refridgerate Overnight

Ingredients

• 1 1/4 c all purpose flour
• 2 T confectioners sugar
• 1 t grated lemon peel
• 1/2 c cold butter, cubed
• Filling
• 4 (8oz) pkgs cream cheese, softened
• 1 1/4 c sugar
• 10 oz white baking chocolate melted & cooled
• 2 T all purpose flour
• 2 T heavy whipping cream
• 2 T lemon juice
• 2 t grated lemon peel
• 2 t pure vanilla extract
• 4 eggs, lightly beaten
• White baking chocolate curls & lemon peel strips, optional

Preparation

Step 1

Preheat oven to 325. Place a 9 in springform pan on a double thickness of heavy-duty foil about 18 in square. Securely wrap foil around pan; set aside.

In sm bowl combine flour, confectioners sugar & peel; cut in butter until crumbly. Press onto bottom & 1 in up sides of prepared pan. Place on baking sheet. Bake 25-30 min until golden brown. Cool on wire rack.

In lg bowl, beat cream cheese & sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel & vanilla. Add eggs; beat on low speed just until combined. Pour into crust.

Place pan in lg baking pan; add 1 in hot water to larger pan. Bake 65-85 min until center is just set & top appears dull. Remove pan from water bath. Cool on wire rack 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hr.

Refrigerate overnight. Remove sides of pan. Garnish with white chocolate & lemon peel if desired.