Lemony White Chocolate Cheesecake With Shortbread Cookie Crust

Ingredients

  • ½ cup
  • 2 teaspoons
  • finely ground
  • ½ cup
  • finely ground
  • 2 tablespoons
  • 2 teaspoons
  • + 47 more ingredients
    • 4 (8 ounce) packages
    • 4 (8 ounce) packages
    • lemon peel, grated
    • lemon peel, grated
    • all-purpose flour
    • all-purpose flour
    • shortbread cookie
    • white baking chocolate, melted and cooled
    • 10 ounces
    • white baking chocolate, melted and cooled
    • 10 ounces
    • eggs, lightly beaten
    • 4
    • eggs, lightly beaten
    • 4
    • vanilla extract
    • 2 teaspoons
    • vanilla extract
    • 2 teaspoons
    • heavy whipping cream
    • heavy whipping cream
    • 2 tablespoons
    • fresh lemon juice
    • 2 tablespoons
    • fresh lemon juice
    • 2 tablespoons
    • 2 tablespoons
    • 2 tablespoons
    • sugar
    • 1 ¼ cups
    • sugar
    • 1 ¼ cups
    • cream cheese, softened
    • cream cheese, softened
    • shortbread cookie
    • ½ cup
    • all-purpose flour
    • ½ cup
    • all-purpose flour
    • ½ cup
    • granulated sugar
    • ¼ cup
    • granulated sugar
    • ¼ cup
    • unsalted butter, at room temperature
    • unsalted butter, at room temperature
    • ½ cup

1 Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside. 2 Make crust:. 3 Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes. 4 Add flour and ground cookies to the ...

View full recipe at SpringPad

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