Lemony White Chocolate Cheesecake

Lemony White Chocolate Cheesecake
PREP: 30 min.| BAKE: 65 min. + chilling

It takes some time to prepare this eye-catching cheesecake, but the luscious combination of tangy lemon and rich white chocolate is hard to beat!

1-1/4 cups 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
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
4 eggs, lightly beaten
10 squares (1 ounce each) white baking chocolate, melted and cooled
2 teaspoons grated lemon peel

Place a 9-in. spring form 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 the flour, confectioners’ sugar and lemon 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 at 325° 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 larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.

Remove pan from water bath. Cool on a wire rack for 10minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.

Yield: 12 servings.
From: Marlene Schollenberger
Bloomington, Illinois

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