Introduction

This Lemony White Chocolate Cheesecake is a luscious dessert that perfectly balances creamy sweetness with a bright citrus twist. The rich white chocolate and fresh lemon combine to create a refreshing cheesecake that’s ideal for any occasion.

Lemony White Chocolate Cheesecake Recipe - Recipe Image

Ingredients

1-1/4 cups all-purpose flour
2 tablespoons confectioners’ sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
Filling:

4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
4 large eggs, lightly beaten, room temperature

Optional: White baking chocolate curls and lemon zest strips for garnish

Instructions

Step 1: Preheat the oven to 325°F (165°C). Place a 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square) and securely wrap the foil around the pan. Set aside.
Step 2: In a small bowl, combine the flour, confectioners’ sugar, and lemon zest. Cut in the cold cubed butter until the mixture becomes crumbly. Press this dough onto the bottom and 1 inch up the sides of the prepared pan. Place the pan on a baking sheet.
Step 3: Bake the crust for 25 to 30 minutes or until it turns golden brown. Remove from oven and cool on a wire rack.
Step 4: In a large bowl, beat the softened cream cheese and sugar until smooth. Gradually beat in the melted white chocolate, flour, heavy cream, lemon juice, lemon zest, and vanilla extract.
Step 5: Add the lightly beaten eggs and mix on low speed just until combined. Pour the filling over the cooled crust in the springform pan.
Step 6: Place the springform pan inside a larger baking pan. Pour about 1 inch of hot water into the larger pan to create a water bath.
Step 7: Bake for 65 to 85 minutes, until the center is just set and the top looks dull. Avoid overbaking to maintain a creamy texture.
Step 8: Remove the pan from the water bath and cool on a wire rack for 10 minutes. Run a knife around the edge to loosen the cheesecake, then cool for 1 hour at room temperature.
Step 9: Refrigerate the cheesecake overnight before removing the springform pan sides. Garnish with white chocolate curls and lemon zest strips if desired.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the filling.
Use white chocolate chips if white baking chocolate is unavailable; melt carefully to avoid burning.
Ensure cream cheese is fully softened to avoid lumps in the filling.
Protect the springform pan with foil tightly to prevent water from seeping in during the water bath bake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for about 15 minutes. For longer storage, cheesecake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white baking chocolate?

Regular chocolate will change the flavor and color of the cheesecake significantly, so it is best to use white baking chocolate to maintain the delicate lemon and sweet profile of this recipe.

Why do I bake the cheesecake in a water bath?

Baking in a water bath helps regulate the temperature and provides moisture, which prevents cracks and ensures the cheesecake cooks evenly with a smooth, creamy texture.

Lemony White Chocolate Cheesecake Recipe

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★★★★★

4.4 from 60 reviews

This Lemony White Chocolate Cheesecake features a crisp buttery crust topped with a smooth, creamy filling infused with white chocolate and zesty lemon for a bright, indulgent dessert perfect for any special occasion.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 12 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1–1/4 cups all-purpose flour
2 tablespoons confectioners’ sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed

Filling

4 packages (8 ounces each) cream cheese, softened
1–1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
4 large eggs, lightly beaten, room temperature

Optional garnish

White baking chocolate curls
Lemon zest strips

Instructions

Preheat oven and prepare pan: Preheat your oven to 325°F (163°C). Place a 9-inch springform pan on a double layer of heavy-duty foil (approximately 18 inches square), then securely wrap the foil around the pan to prevent leaks during baking in a water bath. Set aside.
Make the crust: In a small bowl, combine the all-purpose flour, confectioners’ sugar, and lemon zest. Cut in the cold, cubed butter until the mixture becomes crumbly. Press this crust mixture evenly onto the bottom and 1 inch up the sides of the prepared springform pan. Set the crusted pan on a baking sheet and bake for 25-30 minutes, or until golden brown. Let the crust cool completely on a wire rack.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add melted and cooled white baking chocolate, all-purpose flour, heavy whipping cream, lemon juice, lemon zest, and vanilla extract, mixing well to combine. Slowly add the lightly beaten eggs, stirring on low speed just until fully incorporated to avoid overmixing.
Assemble and bake the cheesecake: Pour the prepared filling into the cooled crust. Place the springform pan inside a larger baking pan and carefully add 1 inch of hot water to the larger pan to create a water bath. This technique helps the cheesecake bake evenly and prevents cracking. Bake the cheesecake for 65-85 minutes, or until the center is just set and the top appears dull.
Cool and chill: Remove the springform pan from the water bath and place it on a wire rack. Allow it to cool for 10 minutes. Run a knife carefully around the edge of the pan to loosen the cheesecake. Continue cooling the cheesecake at room temperature for 1 hour. Then, refrigerate overnight to fully set.
Serve: Remove the sides of the springform pan. Garnish the cheesecake with white baking chocolate curls and lemon zest strips if desired. Slice and serve chilled.

Notes

Using a water bath during baking helps prevent cracks and ensures a creamy texture.
Make sure the cream cheese is fully softened to avoid lumps in the filling.
Allow the cheesecake to chill overnight for the best texture and flavor.
Let eggs come to room temperature before mixing to prevent curdling.
Double wrapping the pan with foil is important to prevent water from seeping into the cheesecake during baking.

Keywords: Lemon cheesecake, white chocolate cheesecake, creamy lemon dessert, baked cheesecake, lemon dessert, white chocolate dessert