Lemon White Chocolate Cheesecake
User Reviews
4.6
Lemon White Chocolate Cheesecake
Description
Lemon White Chocolate Cheesecake starts with a buttery crust flavored with lemon zest, offering a subtle citrus foundation. The filling blends softened cream cheese with granulated sugar, flour, fresh lemon juice, and white baking chocolate, ensuring a creamy texture that sets firmly yet remains smooth. Easter eggs lightly beaten bind the ingredients. The cheesecake is baked in a springform pan, shielded by a pan of hot water beneath to create gentle, even heat that prevents cracking and soothes the delicate batter.
The lemon zest and juice brighten the richness of the white chocolate and cream cheese, balancing the sweetness with fresh citrus characters. Once baked and cooled, it’s often served with sweetened whipped cream and lemon slices to complement the flavors. The recipe advises against using white chocolate chips or melting wafers, recommending true white baking chocolate for best flavor and melt quality.
This cheesecake benefits from full-fat cream cheese and a careful melting of the white chocolate to preserve smooth texture. The alternate water bath method shown here avoids soggy crusts and is user-friendly.
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
- ½ cup butter cut into chunks, cold, salted
Cheesecake Filling:
- 4 packages packages (8-ounces each) cream cheese softened (see note, full fat
- 1 ¼ cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 tablespoons lemon juice from 2-3 lemons - zest them before juicing; you'll need the zest later, freshly squeezed
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 4 egg lightly beaten, large
- 8 ounces white baking chocolate melted and cooled to room temperature (see note)
- 1 tablespoon lemon zest
- Whipped Cream optional, sweetened whipped cream and lemon slices for garnish
- lemon optional, sweetened whipped cream and lemon slices for garnish
Instructions
- Preheat the oven to 325 degrees F and make sure an oven rack is in the middle position (with another oven rack one level lower for a pan of water).
- For the crust, in a medium bowl, whisk together the flour, powdered sugar and lemon zest. Toss in the butter cubes and cut the butter into the dry ingredients with two knives or a pastry blender until the mixture is crumbly. Press the crust mixture onto the bottom and about an inch up the sides of a 9- or 10-inch springform pan. I find it easiest to press the mixture around the sides of the pan before spreading the rest evenly over the bottom and pressing lightly (with the bottom of a measuring cup).
- Bake for 20 minutes until lightly golden. Cool on a wire rack.
- Place a pan of hot water on the lowest rack below the rack where the cheesecake will bake and let the water heat up while preparing the cheesecake filling. I use a metal 9X13-inch baking pan filled 3/4 full - it's easiest to fill the pan with water after the pan is placed on the oven rack to minimize spillage.
- For the filling, in the bowl of an electric stand mixer fitted with the whisk attachment or in a bowl with a handheld electric mixer, beat the softened cream cheese until well-combined and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Add the sugar, flour, lemon juice, cream, and vanilla and mix until well-combined, 1-2 minutes. Add the white chocolate and lemon zest and mix until combined, scraping down the sides and bottom of the bowl as needed.
- Add the eggs and beat on low speed until just combined (over beating after adding the eggs can cause the cheesecake to crack while baking).
- Pour the cheesecake filling over the crust, spreading evenly. Bake the cheesecake (placing the pan on the rack above the pan of water) for 65-75 minutes until the filling is just set (it's ok if the very center jiggles just slightly). Add more time if needed.
- Remove the cheesecake from the oven and let cool completely on a wire rack. Cover and refrigerate until completely chilled, 8-12 hours (the flavor will get better as it chills as well). Serve the cheesecake slices with sweetened whipped cream and lemon slices, if desired.
Notes
- Use white baking chocolate (not chips or melting wafers) for a creamy texture and true flavor.
- Employ full-fat cream cheese; avoid lighter versions for best results.
- The indirect water bath method (pan of hot water beneath the cheesecake) helps avoid soggy crusts while ensuring even baking.
- Chill the finished cheesecake well before serving and garnish with sweetened whipped cream and lemon slices if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Slices (9 or 10-inch cheesecake)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 598kcal | 30% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 145mg | 48% |
| Sodium | 371mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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