Shelly's Recipe

* Lemony White Chocolate Cheesecake *

Category: Cheesecake

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
White baking chocolate curls and lemon peel strips, optional

Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.

In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325 for 25-30 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.

Place pan in a large baking pan; add 1 in. 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. Remove sides of pan. Garnish with white chocolate and lemon peel if desired. Yield: 12 servings.