Looking to enhance a festive dinner party or to boost a simple meal to the next level?
This unique blend of both sweet and tangy somehow balance each other out. The sweetness of chocolate and the tanginess of the lemon combined with the smooth and creamy consistency of cheesecake create the ultimate dessert. While it does require some time , the final product is sure to amaze your family and friends.
CRUST:
- 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
PREPWORK:
First, preheat the oven to 325°F.
Wrap a double thickness of heavy-duty foil around a 9-in. springform pan; set aside.
FOR CRUST:
In a small bowl, combine the flour, confectioners’ sugar, and grated lemon peel; cut in butter until crumbly.
Press the mixture onto the bottom and 1 inch up sides of the pan.
Place on a baking sheet and bake 25-30 minutes or until the crust becomes golden brown.
FOR CHEESECAKE:
In a large bowl, beat cream cheese, sugar, white chocolate, flour, cream, lemon juice, lemon peel and vanilla until smooth. Add eggs and beat lightly until just combined. Pour into the crust.
Place the pan onto a larger baking pan; add 1 in. of hot water to the larger pan. Bake for 65-85 minutes until the center is just set.
Remove pan from water bath and cool on a wire rack 10 minutes. Run a knife around the edge of pan to loosen and so it doesn’t get stuck to the pan
Cool for about 1 hour, then let it refrigerate overnight.
Drizzle white chocolate chips on top of the cheesecake for a sweeter look, or eat them with strawberries or your favorite fruit. It makes around 12 servings for everyone to enjoy!
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