Lemony White Chocolate Cheesecake

Photo by gwen s.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1-1/4

    cups all-purpose flour

  • 2

    tablespoons confectioners' sugar

  • 1

    teaspoon grated lemon peel

  • 1/2

    cup cold butter, cubed

  • FILLING:

  • 4

    packages (8 ounces each) cream cheese, softened

  • 1-1/4

    cups sugar

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons lemon juice

  • 2

    tablespoons heavy whipping cream

  • 2

    teaspoons vanilla extract

  • 4

    eggs, lightly beaten

  • 10

    ounces white baking chocolate, melted and cooled

  • 2

    teaspoons grated lemon peel

Directions

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 a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack. In a large 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 peel. Pour into crust. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull. 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.

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