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White Chocolate Cheesecake with Cinnamon and Lemon Recipe

White Chocolate Cheesecake with Cinnamon and Lemon Recipe

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White Chocolate Cheesecake with Cinnamon and Lemon

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Ingredients

Count

Nutrition

718

Calories

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Ingredients:

Serving

1 cup whole almonds, toasted
3/4 cup ground crisp lemon-flavored cookies (about 2 1/2 oz)
3 tbsp sugar
1 tsp grated lemon peel
1/4 cup (1/2 stick) unsalted butter, melted
3 oz good-quality white chocolate (such as lindt or baker's), chopped
2 8- oz packages cream cheese, room temperature
1 1/4 cups sugar
1 cup sour cream, room temperature
1/4 cup fresh lemon juice
2 tsp finely grated lemon peel
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
5 large eggs
4 oz good-quality white chocolate (such as lindt or baker's), chopped
1/4 cup whipping cream
2 tsp (packed) grated lemon peel
1/3 cup sliced almonds, toasted
white chocolate curls

Directions:

For crust Position rack in center or oven and preheat to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of foil. Finely grind 1/2 cup almonds, cookies, sugar and lemon peel in processor. Add butter and 1/2 cup almonds. Process until nuts are chopped and moist clumps form. Press mixture onto bottom (not sides) of pan. Bake until crust is golden, about 20 minutes. Cook. Maintain oven temperature.
For filling Stir white chocolate in top of double boiler set over simmering water until chocolate melts. Cool to lukewarm, stirring occasionally.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Gradually beat in sour cream and juice, then melted chocolate, peel, vanilla and cinnamon. Beat in eggs 1 at a time.
Transfer filling to crust. Bake until edges of cheesecake puff and crack and center is just set, about 1 hour 15 minutes. Remove from oven. Run small knife around sides of cake to loosen. Remove foil. Chill cheesecake uncovered overnight.
For topping Combine white chocolate and cream in top of double boiler set over simmering water. Stir until chocolate melts. Whisk in grated lemon peel. Cool to room temperature.
Release pan sides from cake. Transfer cake to platter. Pour topping over center of cake, spreading evenly and leaving 1/2-inch border around edge of cake. Garnish with sliced almonds and white chocolate curls. Chill until topping is cold. (Can be made 1 day ahead. Cover; keep chilled.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	718.26 Kcal (3007 kJ)
Calories from fat	466.06 Kcal
		% Daily Value*
Total Fat	51.78g	80%
Cholesterol	205.65mg	69%
Sodium	287.14mg	12%
Potassium	429.76mg	9%
Total Carbs	53.13g	18%
Sugars	39.26g	157%
Dietary Fiber	3.49g	14%
Protein	16.05g	32%
Vitamin C	4.5mg	8%
Iron	1.8mg	10%
Calcium	230mg	23%

Amount Per 100 g
Calories	336.55 Kcal (1409 kJ)
Calories from fat	218.38 Kcal
		% Daily Value*
Total Fat	24.26g	80%
Cholesterol	96.36mg	69%
Sodium	134.54mg	12%
Potassium	201.37mg	9%
Total Carbs	24.9g	18%
Sugars	18.4g	157%
Dietary Fiber	1.64g	14%
Protein	7.52g	32%
Vitamin C	2.1mg	8%
Iron	0.8mg	10%
Calcium	107.8mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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