Lemony White Chocolate Cheesecake Recipe

Introduction

This Lemony White Chocolate Cheesecake is a delightful dessert that combines creamy cheesecake with bright lemon flavor and sweet white chocolate. Its tender crust and smooth filling make it a perfect treat for any occasion.

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

1. Step 1: Preheat oven to 325°F (163°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.
2. Step 2: In a small bowl, combine the flour, confectioners’ sugar, and lemon zest. Cut in the cold butter until the mixture is crumbly. Press this mixture onto the bottom and about 1 inch up the sides of the prepared pan. Place the pan on a baking sheet.
3. Step 3: Bake the crust for 25 to 30 minutes or until golden brown. Remove and cool on a wire rack.
4. Step 4: In a large bowl, beat the softened cream cheese and sugar until smooth. Beat in the melted white chocolate, flour, heavy cream, lemon juice, lemon zest, and vanilla extract until combined.
5. Step 5: Add the eggs and beat on low speed just until combined. Pour the filling into the cooled crust.
6. Step 6: Place the springform pan in a larger baking pan and add about 1 inch of hot water to the larger pan to create a water bath. Bake for 65 to 85 minutes or until the center is just set and the top appears dull.
7. Step 7: Remove the pan from the water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake, then cool for 1 hour more.
8. Step 8: Refrigerate the cheesecake overnight. Before serving, remove the side of the springform pan and garnish with white chocolate curls and lemon zest strips if desired.

Tips & Variations

• Use room temperature eggs and cream cheese for a smoother filling and to avoid lumps.
• For a more intense lemon flavor, add an extra teaspoon of lemon zest or a tablespoon of lemon juice.
• Substitute the white baking chocolate with high-quality white chocolate chips if needed.
• Line the springform pan with parchment paper to prevent sticking and make removal easier.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it sit at room temperature for 30 minutes before serving to soften slightly. This cheesecake is best enjoyed chilled and should not be frozen as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lemon zest instead of grated lemon zest?

Grated lemon zest is preferred because it finely disperses the lemon flavor throughout the cheesecake. Larger pieces may affect the texture, but you can finely chop zest if needed.

What’s the purpose of the water bath in baking this cheesecake?

The water bath helps regulate the baking temperature and prevents the cheesecake from cracking by providing gentle, even heat and moisture during baking.

Lemony White Chocolate Cheesecake Recipe

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★★★★★

4.8 from 77 reviews

• Author: lina
• Total Time: 12 hours 45 minutes
• Yield: 12 servings 1x

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Description

This Lemony White Chocolate Cheesecake features a buttery crust and a luscious, creamy filling infused with white chocolate and fresh lemon zest. Baked in a water bath for a smooth texture, it’s a perfect dessert that balances sweet and tangy flavors, topped with optional white chocolate curls and lemon zest strips for an elegant finish.

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Ingredients

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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

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Instructions

1. Prepare the crust. Preheat your oven to 325°F. Place a 9-inch springform pan on a double layer of heavy-duty foil (about 18 inches square) and securely wrap the foil around the pan to prevent leaks during the water bath baking. In a small bowl, combine the flour, confectioners’ sugar, and lemon zest. Cut in the cold, cubed butter until the mixture is crumbly. Press the crust mixture onto the bottom and about 1 inch up the sides of the prepared pan. Set the pan on a baking sheet and bake for 25-30 minutes, or until golden brown. Remove from oven and cool on a wire rack.
2. Make the filling. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Gradually add the melted and cooled white baking chocolate, then mix in the flour, heavy whipping cream, lemon juice, lemon zest, and vanilla extract until thoroughly combined. Finally, add the lightly beaten eggs, mixing on low speed just until incorporated to avoid overbeating.
3. Bake the cheesecake. Pour the filling into the cooled crust. Place the springform pan inside a larger baking pan and pour about 1 inch of hot water into the larger pan to create a water bath. This technique helps the cheesecake bake evenly and prevents cracking. Bake at 325°F for 65-85 minutes, or until the center is just set and the top looks dull rather than shiny.
4. Cool and chill. Remove the cheesecake pan from the water bath and cool it on a wire rack for 10 minutes. Carefully run a knife around the edges of the pan to loosen the cheesecake, then allow it to cool for an additional hour at room temperature. Refrigerate the cake overnight to let it set fully.
5. Serve. Remove the sides of the springform pan. Garnish the cheesecake with white baking chocolate curls and additional lemon zest strips for a decorative and flavorful touch. Slice and serve chilled for a refreshing dessert.

Notes

• Using a water bath is essential to achieve a creamy, crack-free cheesecake.
• Be sure not to overbeat the eggs to prevent a dense texture.
• For best flavor, allow the cheesecake to chill overnight before serving.
• If white baking chocolate is unavailable, you can substitute with good-quality white chocolate chips melted gently.
• Ensure the cream cheese is softened to avoid lumps in the filling.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon cheesecake, White chocolate cheesecake, Cream cheese dessert, Water bath cheesecake, Lemon dessert