Lemony White Chocolate Cheesecake With Shortbread Cookie Crust

Recipe by diner524
READY IN: 1hr 35mins




  • 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.
  • Make crust:
  • Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
  • Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
  • Press the mixture evenly into the bottom of a 9-inch springform pan.
  • Bake the crust at 350° F for 20-25 minutes, or until golden brown.
  • Allow the crust to cool completely.
  • 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.
  • 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.
  • 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.