Everyone will know spring is here when you serve this eye-catching cheesecake with the luscious combination of tangy lemon and rich white chocolate; it is hard to beat!
1¼ cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon peel
½ cup cold butter, cubed
4 packages (8 ounces each) cream cheese, softened
1¼ 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 squares (1 ounce each) white baking chocolate, melted and cooled
2 teaspoons grated lemon peel
No nutrition information available
Place a 9-inch 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, confectioner sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides or prepared pan. Place on a baking sheet. Bake at 325* for 25-30 minutes or until golden brown. Cool on a wire rack.
In a Cuisinart Stand Mixer, beat the cream cheeses, 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. Pour into crust.
Place pan in a large baking pan; add 1-inch 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. Remove sides of pan before slicing. Before serving, garnish with thin slices of lemon peel and/or white chocolate curls.