Lemony White Chocolate Cheesecake

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 Filling: 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

Nutritional information

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.