Elegant Lemon White Chocolate Cheesecake

Indulge in the exquisite flavors of tangy lemon and creamy white chocolate with this sophisticated cheesecake recipe.

Ingredients

1 ¼	flour
2	tablespoons confectioners' sugar
1	teaspoon grated lemon peel
1	cup cold butter, cubed
4	(8 ounce) packages cream cheese, softened
1 ¼	sugar
2	tablespoons flour
2	tablespoons lemon juice
2	tablespoons heavy whipping cream
2	teaspoons vanilla extract
10	(1 ounce) white chocolate baking squares, melted and cooled
2	teaspoons grated lemon peel

Instructions

• 1. Begin by preparing a 9-inch springform pan. Place it on a double layer of heavy-duty foil, measuring about 18 inches square. Wrap the foil securely around the pan and set it aside.
  2. In a small bowl, combine the flour, confectioners' sugar, and grated lemon peel. Cut in the cold, cubed butter until the mixture resembles crumbs. Press this mixture onto the bottom and 1 inch up the sides of the prepared pan. Position the pan on a baking sheet and bake at 325°F for 25-30 minutes, or until golden brown. Allow it to cool on a wire rack.
  3. In a large mixing bowl, beat the softened cream cheese and vanilla extract until smooth. Add the eggs one at a time, beating on low speed just until combined. Stir in the melted white chocolate and grated lemon peel. Pour this velvety mixture into the prepared crust.
  4. Place the springform pan in a larger baking pan and add hot water to reach 1 inch up the sides of the larger pan. Bake the cheesecake at 325°F for 65-85 minutes, or until the center is just set and the top appears dull.
  5. Carefully remove the pan from the water bath and cool it on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, then allow it to cool for an additional hour. Finally, refrigerate the cheesecake overnight and remove the sides of the pan before slicing.

Jul 19, 2024