Lemony White Chocolate Cheesecake

Name: Lemony White Chocolate Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 12 servings.
Ingredients: 1-1/4 cups all-purpose flour; 2 tablespoons confectioners' sugar; 1 teaspoon grated lemon zest; 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 zest; 2 teaspoons vanilla extract; 4 large eggs, lightly beaten, room temperature; Optional: White baking chocolate curls and lemon zest strips

TOTAL TIME: Prep: 30 min. Bake: 65 min. + chilling YIELD: 12 servings.

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

Ingredients

1-1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon zest
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 zest
2 teaspoons vanilla extract
4 large eggs, lightly beaten, room temperature
Optional: White baking chocolate curls and lemon zest strips

Directions

1. 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.
2. In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the side of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
3. 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.
4. 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.
5. 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 side of pan. Garnish with white chocolate and lemon zest strips if desired.

Nutrition Facts

1 piece: 637 calories, 45g fat (28g saturated fat), 182mg cholesterol, 327mg sodium, 49g carbohydrate (36g sugars, 0 fiber), 11g protein.