Lemony White Chocolate Cheesecake

 Ingredients

CRUST

Option 1:

1-1/4 cups all-purpose flour

2 tablespoons confectioners' sugar

1 teaspoon grated lemon zest

1/2 cup cold butter, cubed

Option 2:

2 cups Graham Cracker crumbs

1/2 stick melted butter

1 tsp lemon zest

Option 3:

Lemon Cookies or shortbread cookies

FILLING

4  (8 oz) Packages of cream cheese, softened

1 1/14 cups sugar

10 oz melted white chocolate

2 TBS heavy whipping cream

2 TBS lemon juice

2 TBS lemon zest

4 eggs

Directions

1.    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.

2.    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.

3.    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.

4.    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.

5.    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.