Delicious Amish Chocolate Cheesecake
A festive, creamy, celebratory dessert for all occasions!
Ingredients
Crust
- 1 ¼ cup flour
- 1 teaspoon lemon peel
- 2 tablespoon powdered sugar
- ½ cup butter, chilled and cubed
Filling
- 4 (8-ounce) packages cream cheese, softened
- 1 ¼ cup sugar
- 2 tablespoons flour
- 2 tablespoons lemon juice
- 2 tablespoons heavy whipping cream
- ½ cup sour cream
- 2 teaspoons vanilla
- 4 eggs, well beaten
- 10 ounces white baking chocolate, melted and cooled
- 2 teaspoons gratedLemon peel
Instructions
- Place a 9-inch spring form pan on a double thickness of heavy duty foil (about 18-inch square) and securely wrap foil around pan. Set aside.
- In a small bowl combine crust ingredients until crumbly. Press onto the bottom and one inch up the sides of the prepared pan.
- Place on a baking sheet. Bake at 325 degrees for 25-30 minutes or until golden brown. Cool on a wire rack.
- In a large mixing bowl, beat the cream cheese, sugar, flour, lemon juice, cream, sour cream and vanilla until well blended.
- Add eggs, one at a time, beat on low speed just until combined, stir in white chocolate and lemon peel. Pour into crust.
- Place pan in a large baking pan; add 1 inch hot water to the larger pan.
- Bake at 350 degrees for 65-85 minutes or until center is just set and to appears dull.
- Remove the pan from water bath. Cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of pan to loosen sides. Cool one hour longer. Refrigerate overnight. Remove from sides of pan before slicing.
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