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White Chocolate and Lemon Cheesecake

Ingredients

  • 1 1/2 cup chocolate wafer cookie crumbs
  • 5 tablespoons butter, melted
  • 8 ounces white chocolate
  • 1/2 cup heavy cream
  • 2 pounds cream cheese
  • 1 1/2 cup sugar
  • 4 eggs
  • 1/3 cup freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon lemon extract
  • 6 ounces bittersweet chocolate, chopped
  • 1 ounce unsweetened chocolate, chopped
  • 2 tablespoons light corn syrup
  • 3 tablespoons butter

Instructions

Combine cookies and butter and press into a lightly buttered 10-inch springform pan. 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 350 degrees for 45 to 50 minutes. Cool and then refrigerate. Combine chocolates and syrup and heat until melted and smooth. Remove from heat and add butter. Spread warm glaze over the cake and smooth.

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