Lemony White Chocolate Cheesecake With Shortbread Cookie Crust

This is a recipe that I found in TOH and plan on making for our Easter dessert. I changed the crust to one I had tried earlier this year using shortbread cookies, really made the cheesecake extra special. Time doesn't include the time for chilling.

• Ready In: 1 hr 35 mins
• Serves: 12
• Yields: 1 cheesecake

Ingredients

• Crust

• 1⁄2 cup unsalted butter, at room temperature
• 1⁄4 cup granulated sugar
• 1⁄2 cup all-purpose flour
• 1⁄2 cup  finely ground  shortbread cookie

• FILLING

• 4 (8 ounce) packages cream cheese, softened
• 1 1⁄4 cups sugar
• 2  tablespoons all-purpose flour
• 2  tablespoons fresh lemon juice
• 2  tablespoons heavy whipping cream
• 2  teaspoons vanilla extract
• 4  eggs, lightly beaten
• 10  ounces  white baking chocolate, melted and cooled
• 2  teaspoons lemon peel, grated

Directions

1. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
2. Make crust:
3. Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
4. Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
5. Press the mixture evenly into the bottom of a 9-inch springform pan.
6. Bake the crust at 350° F for 20-25 minutes, or until golden brown.
7. Allow the crust to cool completely.
8. In a large 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 peel. Pour into crust.
9. Place pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
10. 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.