Lemony White Chocolate Cheesecake
Ingredients
For the Crust:
- 1-1/4 cups all-purpose flour
- 2 tbsp. confectioners' sugar
- 1 tsp. grated lemon zest
- 1/2 cup cold butter, cubed
For the Cheesecake Filling:
- 4 8-ounce packages cream cheese, softened
- 1-1/4 cups sugar
- 10 ounces white baking chocolate, melted and cooled
- 2 tbsp. all-purpose flour
- 2 tbsp. heavy whipping cream
- 2 tbsp. lemon juice
- 2 tsp. grated lemon zest
- 2 tsp. vanilla extract
- 4 large eggs, lightly beaten, room temperature
- White baking chocolate curls and lemon zest strips, optional
Instructions
To prepare the crust:
- Pre-heat oven to 325°F.
- Place a 9-inch springform pan on a double thickness of heavy-duty foil which is approximately 18 inches square each.
- Securely wrap foil around pan; set aside.
- In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly.
- Press onto the bottom and 1 inch up the sides of prepared pan.
- Place on a baking sheet.
- Bake 25 – 30 minutes or until golden brown.
- Cool on a wire rack.
To prepare the cheesecake:
- In a large bowl, beat cream cheese and sugar until smooth.
- Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla.
- Add eggs; beat on low speed just until combined; pour into crust.
- Place pan in a large baking pan; add 1 inch of hot water to larger pan.
- Place in oven and bake 65 – 85 minutes or until center is just set and top appears dull.
- Remove from oven and take springform pan out of water bath.
- Cool on a wire rack 10 minutes.
- Carefully run a knife around edge of pan to loosen; cool 1 hour; refrigerate overnight.
- When ready to serve, remove from refrigerator and take sides off the springform pan.
- Garnish with white chocolate and lemon zest strips, if desired.
