Lemony White Chocolate Cheesecake With Shortbread Cookie Crust - cooking recipe

Ingredients

Crust
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup finely ground shortbread cookie
FILLING
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
4 eggs, lightly beaten
10 ounces white baking chocolate, melted and cooled
2 teaspoons lemon peel, grated

Preparation

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.
Make crust:
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust at 350\u00b0 F for 20-25 minutes, or until golden brown.
Allow the crust to cool completely.
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.
Place pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 325\u00b0 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.