Ingredients
- Filling:
- 1 1/4 c. flour
- 2 Tbsp. powdered sugar
- 1 tsp. grated lemon peel
- 1/2 c. cold butter, cubed
- 4 cream cheese softened
- 1 1/4 c. sugar
- 2 Tbsp. flour
- 2 Tbsp. lemon juice
- 2 Tbsp. heavy whipping cream
- 2 tsp. vanilla
- 4 eggs lightly beaten
- 10 squares white baking chocolate melted and cooled
- 2 tsp. grated lemon peel
Preparation
Step 1
Place a 9" springform pan on a double thickness of heavy duty foil. Securely wrap foil around pan; set aside.
In a small bowl, combine the flour, powdered sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1" up the sides of prepared pan. Place on baking sheet. Bake at 325 for 25-30 min or until golden brown. Cool on a wire rack.
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.
Place pan in a large baking pan; add 1" of hot water to larger pan. Bake at 325 for 65-85 min or until center is just set and top appears dull.
Remove pan from water bath. Cool on wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.