I was recently given a magazine from an sweet elderly neighbor of mine called “Taste of Home Cooking School” and when I saw this recipe in the magazine, I had to make it! I kept thinking about how cool and refreshing it might be and how creamy! I made this cheesecake last night and the first thing I thought about this morning was how it turned out. I went to the fridge and loosened the sides of the springform pan and it came apart so easily. I immediately took out a knife and cut into this cheesecake, and grabbed a fork and took the first bite, and I have to tell you I was NOT disappointed! This is a cheesecake I will make again and again. It’s so creamy, and the lemon is light and refreshing! What a great cheesecake!
Thank you Dorothy for giving me such a great magazine
so I could find and make this yummy cheesecake!
1 and 1/2 cups all-purpose flour
2 Tablespoons confectioner sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed
4 packages (8-ounce each) cream cheese, softened
1 and 1/4 cups sugar
2 Tablespoons all-purpose flour
2 Tablespoons lemon juice
2 Tablespoons heavy whipping cream
2 teaspoons vanilla extract (real, not artificial)
4 eggs; lightly beaten
10 ounces white baking chocolate, melted and cooled
2 teaspoons grated lemon
1. Place a 9-inch springform pan on a double thickness of heavy-duty foil (about 18-inch square). Securely wrap foil around the pan; set aside.
2. For Crust: In a small bowl, combine the flour, confectioner sugar and 1 teaspoon grated lemon peel; cut in butter until crumbly. Press onto the bottom and 1 inch up side of prepared pan. Place on a baking sheet. Bake at 325 F for 25 to 30 minutes, or until golden brown. Cool on a wire rack.
3. In a large bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add egg; beat on low-speed just until combined. Stir in white chocolate and lemon peel. Pour into crust.
4. Place pan in a large baking pan; add 1-inch of hot water to a larger pan. Bake at 325 F for 70 to 85 minutes, or until center is just set and top appears dull.
5. 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 cheesecake overnight.
Recipe from “Taste of Home Cooking School” magazine May 2010.