Ingredients
1-1/4 cups all-purpose flour2 tablespoons confectioners’ sugar1 teaspoon grated lemon zest1/2 cup cold butter, cubedFILLING:4 packages (8 ounces each) cream cheese, softened1-1/4 cups sugar10 ounces white baking chocolate, melted and cooled2 tablespoons all-purpose flour2 tablespoons heavy whipping cream2 tablespoons lemon juice2 teaspoons grated lemon zest2 teaspoons vanilla extract4 large eggs, lightly beaten, room temperatureOptional: White baking chocolate curls and lemon zest strips
Preparation
Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
In a small bowl, combine the flour, confectioners’ sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the side of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove side of pan. Garnish with white chocolate and lemon zest strips if desired.
