Lemony White Chocolate Cheesecake

By KeyIngredient

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.