"It takes some time to prepare this eye-catching cheesecake, but the luscious combination of tangy lemon and rich white chocolate is hard to beat!" From taste of home. Chilling time not included.
Place a 9 inch springform pan on a double thickness of heavy-duty foil [about 18 inches 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 onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 325 for 25-30 minutes or until golden brown. Cool on a wire rack.
In a large mixing bowl, beat cream cheese 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 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 a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.