Name: Lemony White Chocolate Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Lemony White Chocolate Cheesecake

1. 1-1/4 cups all-purpose flour -

2. 2 tablespoons confectioners' sugar -

3. 1 teaspoon grated lemon zest -

4. 1/2 cup cold butter, cubed -

5. Filling: -

6. 4 packages (8 ounces each) cream cheese, softened -

7. 1-1/4 cups sugar -

8. 10 ounces white baking chocolate, melted and cooled -

9. 2 tablespoons all-purpose flour -

10. 2 tablespoons heavy whipping cream -

11. 2 tablespoons lemon juice -

12. 2 teaspoons grated lemon zest -

13. 2 teaspoons vanilla extract -

14. 4 large eggs, lightly beaten, room temperature -

15. Optional: White baking chocolate curls and lemon zest strips -

How to cook deliciously - Lemony White Chocolate Cheesecake

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.