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.