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Lemony White Chocolate Cheesecake

"Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit!" —Marlene Schollenberger, Bloomington, Indiana

12 ServingsPrep: 30 min. Bake: 65 min. + chilling

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
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
4 eggs, lightly beaten
10 ounces white baking chocolate, melted and cooled
2 teaspoons grated lemon peel

Directions

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 at 325° for
25-30 minutes or until golden brown. Cool on a wire rack.

2 of 2

Lemony White Chocolate Cheesecake (continued)

Directions (continued)

In a large 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 peel. Pour into
crust.
Place pan in a large baking pan; add 1 in. of hot water to larger
pan. Bake at 325° for 65-85 minutes or until center is just set
and top appears dull.
Remove pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour
longer. Refrigerate overnight. Yield: 12 servings.

Nutrition Facts: 1 slice equals 637 calories, 45 g fat (28 g saturated fat), 182 mg cholesterol, 327 mg sodium, 49 g carbohydrate, trace fiber, 11 g protein.