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LEMON WHITE CHOCOLATE CHEESECAKE

Boy Eats World!
by David Lawrence

This is the first cheesecake I ever had that didn't have a crust. I got over my shock after the first bite. The flavor combination is deceptively simple, yet elegant. I've never had someone try this cheesecake without begging me for the recipe. It's heaven on a plate!
Serves 8


Ingredients
• 5 ounces good white chocolate, chopped
• 2 pounds cream cheese, room temperature
• 1 1/2 cups sugar
• 4 large eggs
• Grated zest and freshly squeezed juice of 1 lemon
• 1 teaspoon pure vanilla extract


Directions
Preheat the oven to 350°F.

Place a baking pan in the lower half of the oven and fill it with about 1 inch of boiling water to create a water bath.

Meanwhile, melt the white chocolate in a double boiler, stirring frequently until smooth, or melt in the microwave for about 2 minutes on medium power. Set aside to cool slightly.

In the bowl of a freestanding mixer fitted with a paddle attachment or with a handheld electric mixer, cream together the cream cheese and sugar on medium speed until smooth. Beat in the eggs one at a time until incorporated. Scrape down the sides of the bowl with a rubber spatula and add the lemon zest and juice and the vanilla. Stir in the white chocolate and pour the filling into an ungreased 9-inch spring-form pan.

Bake the cheesecake in the middle of the oven, on the rack directly above the steaming water bath, until the top is light brown and the center has only a slight jiggle to it, about 1 hour.

Cool the cheesecake to room temperature, then chill in the refrigerator for at least 3 hours before serving.

 

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