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Lemony White Chocolate Cheesecake

Chef.at.Home's picture
Ingredients
  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
For filling
  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
Directions

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.
Refrigerate overnight.
Remove sides of pan before slicing.

Recipe Summary

Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Ingredient: 
Chocolate

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