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.

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

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.
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.
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.
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.
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