Lemony White Chocolate Cheesecake

Ingredients

·        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

·        10 ounces white baking chocolate, melted and cooled

·        2 tablespoons all-purpose flour

·        2 tablespoons heavy whipping cream

·        2 tablespoons lemon juice

·        2 teaspoons grated lemon peel

·        2 teaspoons vanilla extract

·        4 eggs, lightly beaten

·        White baking chocolate curls and lemon peel strips, optional

Directions

·        Preheat oven to 325°. 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 the flour, confectioners' sugar and 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 25-30 minutes

Directions (continued)

·        or until golden brown. Cool on a wire rack.

·         

·        In a large bowl, beat cream cheese and sugar until smooth. Beat in

·        white chocolate, flour, cream, lemon juice, lemon peel and vanilla.

·        Add eggs; beat on low speed just until combined. Pour into crust.

·         

·        Place pan in a large baking pan; add 1 in. of hot water to larger

·        pan. Bake 65-85 minutes or until center is just set and top appears

·        dull.

·         

·        Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully

·        run a knife around edge of pan to loosen; cool 1 hour . Refrigerate

·        overnight. Remove sides of pan. Garnish with white chocolate and

·        lemon peel if desired. Yield: 12 servings.

·         

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© Taste of Home 2014