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Lemon White Chocolate Cheesecake
4.6 from 122 votes

Lemon White Chocolate Cheesecake

The Lemon White Chocolate Cheesecake features a crumbly lemon-zested crust topped with a smooth, rich filling made from cream cheese, melted white baking chocolate, lemon juice and zest, sugar, and eggs. Baked gently over a water bath, it balances creamy sweetness with bright citrus notes. It’s elegant for dessert occasions and can be garnished with whipped cream and lemon slices.

Prep Time
8 hrs 25 mins
Cook Time
1 hr 45 mins
Total Time
10 hrs
Servings: 12 Slices (9 or 10-inch cheesecake)
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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).
  2. 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).
  3. Bake for 20 minutes until lightly golden. Cool on a wire rack.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 12 Slices (9 or 10-inch cheesecake)

Amount Per Serving

Calories

% 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.