Wednesday, September 21, 2011

Lemony White Chocolate Cheeksecake

Peter's Birthday was September 13th so of course I had to make him a special dessert! Even though I am 8 1/2 months pregnant, I just couldn't resist making a new decadent dessert. My back, legs and feet were all hurting by the time I was done, but it was totally worth it! This dessert is amazing... a little heavy and very indulgent, but for a special occasion it is perfect! I saw this recipe in Taste of Home Magazine a long time ago but had never made it. I figured it was the perfect time to try it out!

Lemony White Chocolate Cheesecake
1 ¼ cups all-purpose flour

2 Tbsp. powdered sugar

1 tsp. grated lemon peel

½ cup cold butter, cubed


4 packages cream cheese, softened

1 ¼ cups sugar

2 Tbsp. all-purpose flour

2 Tbsp. lemon juice

2 Tbsp. heavy whipping cream

2 tsp. vanilla extract

4 eggs, lightly beaten

10 squares (1 oz. each) white baking chocolate, melted and cooled

2 tsp. grated lemon peel

Place a 9 inch springform pan on a double thickness of heavy-duty foil. Securely wrap foil around pan; set aside.

In a small bowl, combine the flour, powdered sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of the springform pan. Place on a baking sheet. Bake at 325 degrees for 25-30 minutes or until golden brown. Cool on a wire rack.

In a large mixing 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. Pour into crust.

Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 degrees 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 knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night. Remove sides of pan before slicing.