Lemony White Chocolate Cheesecake - cooking recipe

Ingredients

1 1/4 cups flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed
Filling
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
2 tablespoons flour
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
10 (1 ounce) white chocolate baking squares, melted and cooled
2 teaspoons grated lemon peel

Preparation

Place a 9 inch springform pan on a double thickness of heavy-duty foil [about 18 inches square]. Securely wrap foil around pan; set aside.
In a small bowl, combine the flour, confectioners' sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1 inch 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 mixing bowl, beat cream cheese and vanilla until well blended. Add eggs; beat on low speed just until combined. Stir in white chocolate and lemon peel. Pour into crust.
Place pan in a large baking pan; add 1 inch 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 before slicing.