Lemony White Chocolate Cheesecake With Shortbread Cookie Crust |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
|
This is a recipe that I found in TOH and plan on making for our Easter dessert. I changed the crust to one I had tried earlier this year using shortbread cookies, really made the cheesecake extra special. Time doesn't include the time for chilling. Ingredients:
1/2 cup unsalted butter, at room temperature |
1/4 cup granulated sugar |
1/2 cup all-purpose flour |
1/2 cup finely ground shortbread cookie |
4 (8 ounce) packages cream cheese, softened |
1 1/4 cups sugar |
2 tablespoons all-purpose flour |
2 tablespoons fresh lemon juice |
2 tablespoons heavy whipping cream |
2 teaspoons vanilla extract |
4 eggs, lightly beaten |
10 ounces white baking chocolate, melted and cooled |
2 teaspoons lemon peel, grated |
Directions:
1. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
2. Make crust:.
3. Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
4. Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
5. Press the mixture evenly into the bottom of a 9-inch springform pan.
6. Bake the crust at 350° F for 20-25 minutes, or until golden brown.
7. Allow the crust to cool completely.
8. In a large 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 peel. Pour into crust.
9. Place pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
10. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
|
|