White Chocolate And Lemon Cheesecake Recipe - Cooking Index
White Chocolate And Lemon Cheesecake Recipe - Cooking Index
| 1 1/2 cups | 219g / 7.7oz | Chocolate wafer cookie crumbs |
| 5 tablespoons | 75ml | Butter - melted |
CRUST Combine cookies and butter and press into a lightly buttered 10-inch Springform pan.
FILLING 8 ozs. white chocolate 1/2 cup heavy cream 2 pounds cream cheese 1 1/2 cups sugar 4 eggs 1/3 cups freshly squeezed lemon juice 1 Tablespoon grated lemon zest 1/2 tsp. lemon extract
Melt the chocolate with the cream until mixture is smooth. Cool. Beat the cream cheese with the sugar until light and fluffy. Beat in the cooled chocolate mixture.
Add the eggs one at a time, beating well. Beat in the lemon juice, zest and extract. Pour into crust.
Bake at 350F for 45 to 50 minutes. Cool and then refrigerate.
GLAZE: 6 ozs. bittersweet chocolate, chopped 1 oz. unsweetened chocolate, chopped 2 Tablespoons light corn syrup 3 Tablespoons butter
Combine chocolates and syrup and heat until melted and smooth.
Remove from heat and add butter. Spread warm glaze over the cake and smooth.
Source:
BBC Good Food Magazine Feb 1997
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.