GET YOUR INDULGENCE ON!
One thing you need for this to be successful is a springform pan. Lay on a double layer of heavy duty foil around the pan. Then you’ll make the crust. It’s easy – just flour, confectioners’ sugar, lemon peel and butter. When it’s crumbly you’ll press it into the bottom of the pan and bake it. While it cools, you’ll mix up the filling. It’s very easy with the help of your faithful mixer. Pour onto your cooled crust. Then the action gets real. You will place your pan inside a large baking pan with an inch of hot water in it. This is what is known as a water bath. It will keep your cheesecake from cracking.
When it’s done, you’ll take it out of the water bath and follow the cooling instructions. Then you’ll refrigerate it overnight. You can garnish it however you wish. The original poster used white chocolate curls and lemon peel. I did not have time for white chocolate curls (you have to make them) so I used lemon peel. Feast well!
I found this delectable recipe on the Taste of Home website. Click the link below to see the site and full recipe for this Lemony White Chocolate Cheesecake.
CLICK HERE FOR RECIPE
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