Lemony White Chocolate Cheesecake With Shortbread Cookie Crust Recipe

Name: Lemony White Chocolate Cheesecake With Shortbread Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Make crust:
3
Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
4
Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
5
Press the mixture evenly into the bottom of a 9-inch springform pan.
6
Bake the crust at 350u00b0 F for 20-25 minutes, or until golden brown.
7
Allow the crust to cool completely.
8
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.
9
Place pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 325u00b0 for 65-85 minutes or until center is just set and top appears dull.
10
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.

1484

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crust, 1/2 cup unsalted butter, at room temperature, 1/4 cup granulated sugar, 1/2 cup all-purpose flour, and more.

Yes, Lemony White Chocolate Cheesecake With Shortbread Cookie Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemony White Chocolate Cheesecake With Shortbread Cookie Crust

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