White Chocolate and Lemon Cheese Cake with Candied Lemon Rind

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16 ounces cream cheese                                      
2 eggs              
2 lemons, zested
8 ounces sugar
1 teaspoon vanilla  
3 tablespoons corn flour  
14 ounces white chocolate, melted  
10 1/2 ounces whipping cream
Prebaked tart shells or 9-inch pie shell

Candied Lemon Rind
2 lemon rinds, cut in thin strands
Sugar syrup (combine 1 cup sugar with ½ cup water)

Preheat oven to 250 degrees. Beat cream cheese until soft. In a separate bowl, mix together eggs, lemon zest, sugar, vanilla, and corn flour. Add to cream cheese mixture and continue beating. Add melted chocolate and cream and mix until well combined. Pour filling into pie shell and bake until center is wobbly (about 20 minutes). Remove from oven and cool on counter, then refrigerate overnight or until firm. For the candied rind, blanch the lemon strands in boiling water for one minute, drain, and shock in cold water. Repeat process two more times. Transfer lemon strands to a small pan of sugar syrup and gently simmer until lemon strands are almost clear (about 15 minutes).  Cool in syrup and reserve for garnishing the tops of the tarts.

Serves 9

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