Description
A rich and creamy lemony white chocolate cheesecake with a buttery crust, balanced by fresh citrus flavor and smooth texture.
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tablespoons confectioners’ sugar
- 1 teaspoon lemon zest
- 1/2 cup cold butter, cubed
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups sugar
- 10 oz white chocolate, melted and cooled
- 2 tablespoons all-purpose flour
- 2 tablespoons heavy cream
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs, lightly beaten
- Optional: whipped cream, extra zest, white chocolate curls
Instructions
- Preheat oven to 325°F (160°C) and wrap a springform pan with foil.
- Mix flour, sugar, and lemon zest, then cut in butter until crumbly.
- Press mixture into pan and bake 25–30 minutes. Cool.
- Beat cream cheese and sugar until smooth.
- Add white chocolate, flour, cream, lemon juice, zest, and vanilla.
- Mix in eggs on low speed until just combined.
- Pour filling into crust and place pan in a water bath.
- Bake 65–85 minutes until center is slightly jiggly.
- Cool, then refrigerate overnight before serving.
Notes
- Use a water bath to prevent cracks.
- Do not overmix eggs to maintain smooth texture.
- Best made a day ahead for flavor and structure.
- Use baking chocolate for better melting.
- Serve chilled for best texture.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 140 mg
