Karen's Recipe

White Chocolate Lemon Cheesecake

Category: Recipes

Makes 16 servings

Preheat oven to 325 degrees F. Place 2 cups of water in a 9x9 or 8x8 pan in the oven to humidify the oven.

1 cup crushed vanilla wafers, lemon wafers or graham crackers
1/4 cup sugar
3 tbsp melted butter
(This cheesecake does not need a crust for those who cannot tolerate gluten)

3 8oz packages cream cheese softened
1 1/4 cup white sugar
12 oz white chocolate chips melted and cooled slightly
Zest of one lemon
Juice of one lemon
3 large eggs room temperature
2 tsp vanilla
1 Cup Jarred or homemade lemon curd

For crust: Combine crushed wafers, 1/4 cup sugar and melted butter. Press into greased 9" springform pan. Bake 4 minutes and cool. et aside

For filling:Put zest and 1/4 cup sugar in food processor and pulse until lemon zest is very finely chopped

Mix cream cheese and remaining sugar until fluffy. Add lemon juice and zest and then add eggs one at a time until blended. Add white chocolate and vanilla and mix until blended. Pour into prepared pan and smooth surface. Place cheesecake in the oven next to the waterbath. Bake 55 min or until center is almost set. Turn off oven and prop door open. Leave cake in the oven for 1 hour. Remove and cool completely. Refrigerate UNCOVERED overnite. If you cover the cake it will be wet from condensation.

To serve: let cheesecake set at room temp about 1 1/2 to 2 hours. Spread lemon curd over top of cake and garnish with dollops of real whipped cream if desired.