Menu Enter a recipe name, ingredient, keyword...

Lemony White Chocolate Cheesecake

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • FILLING:
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup cold butter, cubed
  • 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

Details

Servings 12

Preparation

Step 1

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.

You'll also love

Review this recipe

Strawberry Lemon Mojitos Lemon or Lime Sauce