White Chocolate Lemon Cheesecake

Homemade cheesecakes have always been a special treat for my family. Jessica baked this White Chocolate Lemon Cheesecake and everyone who tasted it thought it was completely decadent. This cheesecake is smooth and creamy with a fresh lemon taste.

Ingredients: 2 cups graham crack crumbs
1/3 cup butter, melted
12 ounces white chocolate
1/2 cup cream, plus 1 tablespoon
1 1/2 cups sugar
4 eggs
1/3 cup fresh lemon juice
Zest from 2 lemons
1/2 teaspoons vanilla extract

Directions:
1. Preheat oven to 350 degrees F.
2. Spray the bottom and sides of a spring form pan with non-stick spray.
3. In a medium size bowl, combine crumbs with butter and press onto the bottom of the pan.
4. Bake for 10 minutes.
5. Remove the pan from the oven and allow to cool.
6. While the crust is baking, place a small saucepan filled about half way with water and allow to simmer. Place white chocolate and heavy cream in a metal bowl and place bowl over saucepan. Stir white chocolate with heavy cream until most or all of the white chocolate is melted. Once melted, remove from heat and allow to cool slightly.
7. Using an electric mixer, beat cream cheese until smooth. Add sugar slowly.
8. Mix in white chocolate mixture until well combined. Add eggs, one at a time. Add lemon juice, vanilla extract, and lemon zest. Mix until well combined. Do not over mix.
9. Pour the filling into the crust. Bake for 45-50 minutes.
10. Remove from oven and cool on wire race until cheesecake has cooled down to room temperature. Remove the sides of the spring form pan and chill in refrigerator until cool.