Lemony White Chocolate Cheesecake

This cheesecake has lots of lemon flavor to it, especially if you let it sit overnight.   

Lemony White Chocolate Cheesecake

1 1/4 cups all-purpose flour 

2 tablespoons confectioners sugar

1 teaspoon grated lemon peel

1/2 cup cold butter, cubed

Filling

4 packages (8oz each) cream cheese, softened

1 1/4 cups sugar

2 tablespoons all-purposed flour

2 tablespoons lemon juice

2 tablespoons heavy whipping cream 

2 teaspoons vanilla extract

4 eggs, lightly beaten

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

2 teaspoons grated lemon peel

Place a 9 in. springfoam 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, confectioners sugar and lemon peel; cut in butter until crumbly.  Press ont the bottom and 1 in. up the sides of prepared pan.  Place on a baking sheet.  Bake at 325 for 25 to 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 for 66-85 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.   

Yield: 12 servings