White Chocolate Lemon Cheesecake

11 Jan

1-1/4  cups all-purpose flour

2 TBSP powdered sugar

1 tsp lemon zest

1/2 cup cold butter, cubed

 

FILLING:

4 (8 oz) packages cream cheese, softened

1-1/4 cups sugar

2 TBSP all-purpose flour

2 TBSP lemon juice

2 TBSP heavy cream

2 tsp vanilla

4 eggs, lightly beaten

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

2 tsp lemon zest

 

Place a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around bottom of pan; set aside

in a small bowl, combine flour, powdered sugar, and lemon zest; cut in butter until crumbly. Press on the bottom and 1 inch up the sides of prepared pan.. Place on a baking sheet and bake at 325 for 25 to 30 minutes. or until golden brown. Cool on a wire rack.

In a large bowl, beat 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 zest.. Pour into crust.

Place in a deep baking pan and add enough hot water to come half way up the sides of pan.. Bake at 325 for 65 to 85 minutes or until top looks set and dull. Remove pan from water bath. Cool on wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; Cool 1 hour. Refrigerate overnight. Remove sides of pan before serving.

 

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