Recipe Archives->Desserts Cheesecake->White Choc Lemon 02

Lemon White Chocolate Cheesecake
Yield: 12 servings.

1 1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed

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. 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 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 325F 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 325F for 65-85 minutes or until center is just set and
top appears dull.

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

Printable version: white-choc-lemon02.txt.