LEMON WHITE CHOCOLATE CHEESECAKE

TOTAL TIME: 10 HOURS (INCLUDES CHILLING TIME)

PREP TIME: 40 MINS

COOK TIME: 1 HOUR 45 MINS

INGREDIENTS:
CRUST:
 2 Cups Lemon Biscuit, crushed.
 4 Tablespoons melted butter
C H E E S E C A K E F I L L IN G :
 4 packages (226g each) cream cheese, softened (full fat cream cheese not light cream cheese)
 1 1/4 cups (262g) granulated sugar
 2 tablespoons all-purpose flour
 4 tablespoons freshly squeezed lemon juice (from 2-3 lemons – zest them before juicing; you’ll need the zest
later)
 2 tablespoons heavy cream
 1 teaspoon vanilla extract
 4 large eggs, lightly beaten
 226g white baking chocolate, melted and cooled to room temperature
 1 tablespoon lemon zest
 Sweetened whipped cream and lemon slices for garnish (optional)

DIRECTIONS:
1. Preheat the oven to 163 degrees Celcius and make sure an oven rack is in the middle position

2. FOR THE CRUST, blend the crushed lemon biscuits and melted butter in a blender. Press the crust
mixture onto the bottom and about an inch up the sides of a 9- or 10-inch springform pan. I find it easiest
to press the mixture around the sides of the pan before spreading the rest evenly over the bottom and
pressing lightly (with the bottom of a measuring cup).
3. Bake for 20 minutes until lightly golden. Cool on a wire rack.

4. FOR THE FILLING, in the bowl of an electric stand mixer fitted with the whisk attachment or in a
bowl with a handheld electric mixer, beat the softened cream cheese until well-combined and fluffy, 2-3
minutes, scraping down the sides of the bowl as needed. Add the sugar, flour, lemon juice, cream, and
vanilla and mix until well-combined, 1-2 minutes. Add the white chocolate and lemon zest and mix until
combined, scraping down the sides and bottom of the bowl as needed.
5. Add the eggs and beat on low speed until just combined (over beating after adding the eggs can cause the
cheesecake to crack while baking).
6. Pour the cheesecake filling over the crust, spreading evenly. Bake the cheesecake for 65-75 minutes until
the filling is just set (it’s ok if the very center jiggles just slightly). Add more time if needed. Leave
cheesecake in oven for one hour with door ajar.
7. Remove the cheesecake from the oven and let cool completely on a wire rack. Cover and refrigerate until
completely chilled, 8-12 hours (the flavor will get better as it chills as well). Serve the cheesecake slices
with sweetened whipped cream and lemon slices, if desired.