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Lemony White Chocolate Cheesecake With Shortbread Cookie Crust

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“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.”
READY IN:
1hr 35mins
SERVES:
12
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Make crust:
  3. Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
  4. Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
  5. Press the mixture evenly into the bottom of a 9-inch springform pan.
  6. Bake the crust at 350° F for 20-25 minutes, or until golden brown.
  7. Allow the crust to cool completely.
  8. 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.
  9. 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.
  10. 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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