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Lemony White Chocolate Cheesecake

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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.