"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lemon White Chocolate Cheesecake Recipe

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This recipe for Lemon White Chocolate Cheesecake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Appy Nutter Young Mikel


c. vanilla wafers
1 c. flour
1 tsp. freshly grated lemon peel
c. melted butter
1 T. sugar

4 (8 oz.) packages cream cheese, softened
1 c. sugar
2 T. flour
4 T. lemon juice
2 T. heavy whipping cream
2 tsp. vanilla extract
4 eggs, lightly beaten
8 squares (1 oz. each) white baking chocolate
2 tsp. finely grated lemon peel

Place a 9 inch springform pan in a shallow baking pan (to catch the oils).

In a small bowl, combine the crust ingredients and mix until moistened. Press on bottom and sides (does not need to go all the way up the sides) of the springform pan.

Melt chocolate squares in a small pot on stovetop over LOW heat. While chocolate is melting, in a large mixing bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs; beat on low speed just until combined. When chocolate is melted, add it to the mixture, along with the lemon peel and stir it all together. Pour into crust.

Bake at 325 for 70-85 minutes. Remove from oven and allow to cool for 10 minutes. Run knife around edge to loosen, cool 1 hour longer. Refrigerate overnight. Remove sides of pan before serving. Two good sized lemons should provid enough fresh peel and juice for this recipe.




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