Lemony White Chocolate Cheesecake With Shortbread Cookie Crust

Name: Lemony White Chocolate Cheesecake With Shortbread Cookie Crust
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 1 cheesecake, 12 serving(s)
Ingredients: 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; 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

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Recipe by diner524

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.

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READY IN: 1hr 35mins

SERVES: 12

YIELD: 1 cheesecake

UNITS: US

INGREDIENTS

Nutrition

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

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.

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