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

Submitted 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
Ingredients:: 13
Yields:: 1 cheesecake
Serves:: 12

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

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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RECIPE SUBMITTED BY

diner524

Trinity, 48

I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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