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!

Lemony White Chocolate Cheesecake

Yield: 12 servings.

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:

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 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 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 peel 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 sides of pan. Garnish with white chocolate and lemon peel if desired.

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