Recipe by ~heidi~
Refreshing! EDIT: I recently updated this recipe to include a walnut crust and white chocolate in the filling.
- 1 cup finely chopped vanilla wafer cookie
- 1⁄2 cup finely chopped walnuts
- 3 tablespoons sugar
- 1⁄4 cup butter, melted
- 24 ounces Philadelphia Cream Cheese
- 2⁄3 cup sugar
- 10 ounces white chocolate
- 1 teaspoon vanilla extract
- 1 lime, juice and zest of
- 1 lemon, juice and zest of
- 1 orange, juice and zest of
- 2 -3 drops yellow food coloring (optional)
- 3 large eggs and 2 egg yolks
- 1⁄4 cup flour, scant
- 1⁄2 cup heavy whipping cream
- 1 teaspoon lemon zest
- 1 1⁄2 teaspoons vanilla extract
- confectioners' sugar, to taste
- 2 ounces white chocolate
Directions See How It's Made
- Gather filling ingredients aside to bring to room temperature.
- Grease and "sugar" a 9-inch springform pan (like you would grease and flour a cake pan).
- In small mixer bowl, mix crust ingredients (best to chop the wafers and nuts in a food processor. Press mixture onto bottom of prepared pan. Bake 10 minutes at 325 degrees F.
- Increase oven temperature to 500 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water.
- Melt chocolate and set aside.
- Beat cream cheese until fluffy on low speed. Scraping sides of bowl constantly, slowly incorporate the other ingredients in this order: sugar, chocolate, extract, zest, juices, food coloring, eggs (one at a time), and flour.
- Pour into prepared pan and bake for 10 minutes. Decrease temperature to 215 degrees F and cook for another 50-60 minutes or until the sides look firm and the center is still jiggly.
- Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator (do not cover). Flavors peak after about 24-36 hours of refrigeration.
- DECORATE (before serving):
- Melt the remaining chocolate and drizzle over the top with a fork.
- Whip the cream and flavor with lemon peel and vanilla. Sweeten to taste. Pipe around the edge of the cheesecake.
- Do not open the oven door until close to the end of the baking time.
- Before baking, drop the cake on the counter repeatedly to bring air bubbles to the surface. Draw a sharp knife in the filling in a "S" shape to draw up bubbles.