Lemony White Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 65 Minutes |
Ready In: 95 Minutes Servings: 12 |
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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! âMarlene Schollenberger, Bloomington, Indiana Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons confectioners' sugar |
1 teaspoon grated lemon peel |
1/2 cup cold butter, cubed |
filling: |
4 packages (8 ounces each) cream cheese, softened |
1-1/4 cups sugar |
10 ounces white baking chocolate, melted and cooled |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons heavy whipping cream |
2 tablespoons lemon juice |
2 teaspoons grated lemon peel |
2 teaspoons vanilla extract |
4 eggs, lightly beaten |
white baking chocolate curls and lemon peel strips, optional |
Directions:
1. Preheat oven to 325°. 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.
2. 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 25-30 minutes or until golden brown. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4. Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
5. Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired. Yield: 12 servings.
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