Lemony White Chocolate Cheesecake
1 ¼ cups all purpose flour
2 T. confectioner’s sugar1 tsp. grated lemon peel
½ c. cold butter, cubed
Filling:
4 packages (8 oz each) cream cheese, softened
1¼ c. sugar
2 T. all purpose flour
2 T. lemon juice
2 T. heavy whipping cream
2 tsp. vanilla
4 eggs, lightly beaten
10 oz. white baking chocolate, melted and cooled
2 tsp. grated lemon peel
2-3 drops yellow food coloring, if desired
Heat oven to 325. Place a 9 inch springform pan on a double layer of heavy duty foil (about 18” square). Securely wrap foil around pan, set aside.
In a small bowl, combine the flour, confectioner’s sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet and bake at 325 for 25-30 minutes or until golden brown. Cool on a wire rack.
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 lemon peel. Add food coloring if desired. Pour into crust.
Place springform pan in a large baking pan, add one inch of hot water to the larger pan. Bake at 325 for 65-85 minutes or until the center is just set and top appears dull.
Remove pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen. Cool one hour longer. Refrigerate cheesecake over night.
