Lemony White Chocolate Cheesecake
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Confectioners sugar||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Cold butter||1⁄2 Cup (8 tbs), cubed|
|Cream cheese||32 Ounce, softened (4 Packages, 8 Ounce Each)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Heavy whipping cream||2 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Eggs||4 , lightly beaten|
|Baking white chocolate square||10 Ounce, melted and cooled (10 Squares, 1 Ounce Each)|
|Grated lemon peel||2 Teaspoon|
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 flour, confectioners' sugar and lemon peel; cut in butter until crumbly.
Press onto the bottom and 1 in.up the sides of the prepared pan.
Place on a baking sheet.
Bake at 3250 for 25-30 minutes 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 in.of hot water to the larger pan.
Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
Remove the pan from water bath.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Remove sides of pan before slicing.