Print

Lemony White Chocolate Cheesecake Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dinewithdylan.com/lemony-white-chocolate-cheesecake-recipe/