Lemony White Chocolate Cheesecake Recipe
Ingredients
| All purpose flour | 1/4 Cup (16 tbs) | |
| Confectioner’s sugar | 2 Tablespoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Cold butter | 1/2 Cup (16 tbs), cubed | |
| Cream cheese package | 4 , softened (FILLING:) | |
| Sugar | 1/4 Cup (16 tbs) (FILLING:) | |
| All purpose flour | 2 Tablespoon (FILLING:) | |
| Lemon juice | 2 Tablespoon (FILLING:) | |
| Heavy whipping cream | 2 Tablespoon (FILLING:) | |
| Vanilla extract | 2 Teaspoon (FILLING:) | |
| 4 eggs, lightly beaten | ||
| Baking White Chocolate square | 10 , cooled (FILLING:) | |
| Lemon peel | 2 Teaspoon, grated (FILLING:) | |
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.
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.
Chef
