CRUST:

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup cold butter, cubed

FILLING:

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

FOR CRUST:
In a bowl, combine the flour, confectioners’ sugar, and grated lemon peel
Press the mixture onto the bottom of the pan.
Place on a baking sheet and bake (325°F) until the crust becomes golden brown.

FOR CHEESECAKE:
In a bowl, beat cream cheese, sugar, white chocolate, flour, cream, lemon juice, lemon, eggs,  peel, and vanilla.
Bake on a steam bath for 65-85 minutes.
Cool for about 1 hour.

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