Perfect for special occasions or as a luxurious treat to brighten up any day, this cheesecake promises a taste of spicy heaven on a plate. The creamy texture and crumbly crust offer a delightful dance of flavours and sensations in every bite.
Ingredients:
- 1 1/4 cups all purpose flour
- 2 tablespoons powdered sugar
- 10 ounces white baking chocolate, melted and cooled
- 3 teaspoons grated lemon zest, divided
- 2 tablespoons lemon juice
- 1/2 cup cold butter, cubed
- 32 oz cream cheese, softened (4 8 oz packages)
- 2 tablespoons heavy whipping cream
- 4 large eggs, lightly beaten, room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
Method:
Preheat the oven to 325°F (163°C).
In a bowl, combine 1 1/4 cups flour and 2 tablespoons icing sugar. Cut in the cold butter until the mixture resembles coarse crumbs.
Press the crumb mixture into the bottom of a 9-inch springform pan and set aside.
In a large mixing bowl, beat the cream cheese until smooth.
Gradually add the 1 1/4 cups sugar, beating well.
Add the eggs one at a time, beating well after each addition.
Stir in the heavy whipping cream, vanilla extract, 2 teaspoons lemon zest and lemon juice.
Fold in the melted white chocolate until well combined.
Pour the filling into the springform tin.
Bake for 50-60 minutes or until the centre is set and the top is almost firm.
Turn off the oven, open the oven door slightly and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove from the oven and allow to cool completely, then chill for at least 4 hours or overnight.
Before serving, sprinkle the remaining 1 teaspoon of lemon zest over the top of the cheesecake.
