Lemony White Chocolate Cheesecake

Crust:

1-1/4 C all-purpose flour

2 T confectioners’ sugar

1 t grated lemon peel

½ C cold butter, cubed

Filling:

4 Pkgs. (8 oz. ea.) cream cheese, softened

1-1/4 C sugar

2 T all-purpose flour

2 t lemon juice

2 t heavy whipping cream

2 t vanilla extract

4 eggs, lightly beaten

10 squares (1 oz. ea.) white baking chocolate, melted and cooled

2 t grated lemon peel

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

In a small bowl, combine the flour, confectioners’ sugar and lemon peel; cut in butter until mixture is crumbly. Press onto the bottom and 1” up the sides of prepared pan. Place on a baking sheet. Bake at 325 degrees for 25 min. or until golden brown. Cool on a wire rack.

In a large mixing 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 lemon peel. Pour in crust.

Place plan in a large pan like a roaster; add 1” of hot water to larger pan. Bake at 325 degrees for 65-85 min. or until center is just set and top appears dull.

Remove pan from water bath. Cool on a wire rack for 10 min. Carefully run a sharp knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.

Yield: 12 servings