Lemony White Chocolate Cheesecake Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 All purpose flour1 1⁄4 Cup (20 tbs)
 Confectioners sugar2 Tablespoon
 Grated lemon peel1 Teaspoon
 Cold butter1⁄2 Cup (8 tbs), cubed
For filling
 Cream cheese32 Ounce, softened (4 Packages, 8 Ounce Each)
 Sugar1 1⁄4 Cup (20 tbs)
 All purpose flour2 Tablespoon
 Lemon juice2 Tablespoon
 Heavy whipping cream2 Tablespoon
 Vanilla extract2 Teaspoon
 Eggs4 , lightly beaten
 Baking white chocolate square10 Ounce, melted and cooled (10 Squares, 1 Ounce Each)
 Grated lemon peel2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 7258 Calories from Fat 4474

% Daily Value*

Total Fat 510 g784.1%

Saturated Fat 291.2 g1456.2%

Trans Fat 0 g

Cholesterol 2176.7 mg

Sodium 4006.9 mg167%

Total Carbohydrates 593 g197.6%

Dietary Fiber 6.7 g27%

Sugars 437.7 g

Protein 110 g220.2%

Vitamin A 324.3% Vitamin C 65.5%

Calcium 149.5% Iron 88.6%

*Based on a 2000 Calorie diet

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.
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