Lemony White Chocolate Cheesecake

By TrayH

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit!

Ingredients

• ~For the CRUST:
• 1-1/4 cups all-purpose flour
• 2 tablespoons confectioners' sugar
• 1 teaspoon grated lemon peel
• 1/2 cup cold butter, cubed
• ~For the FILLING:
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 12 ounces white baking chocolate, melted and cooled
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy whipping cream
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• White baking chocolate curls and lemon peel strips, optional

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.

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* In a large bowl, beat cream cheese and sugar until smooth.

* Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla.

* Add eggs; beat on low speed just until combined.

* 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.

* Remove sides of pan.

* Garnish with white chocolate and lemon peel if desired.