Friday, March 7, 2014

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

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