As a long-time cheesecake aficionado, I’m always seeking out new flavor combinations and textures to delight the palate. That quest led me to experiment with a white chocolate lemon cheesecake that has become one of my all-time favorites – truly a best-in-show cheesecake recipe.
What Makes This Cheesecake So Special?
First, let’s highlight a few of the stand-out qualities of this scrumptious cheesecake:
- The addition of velvety white chocolate takes the flavor and texture to luxurious new heights
- Tangy lemon provides the perfect contrast to rich, sweet cheesecake
- A crisp, buttery shortbread crust is the ideal base for each creamy bite
- Easy to prepare without fussy water bath contraptions
White Chocolate – Yes Please!
Now I know white chocolate has its detractors. However, when used judiciously in recipes like this, the pale pretender adds a lovely creamy note without overpowering other flavors. I highly recommend using a quality white baking chocolate (Ghirardelli makes a good one), not chocolate chips or other imitation products. This ensures you achieve ultimate decadence in each bite.
Layer Upon Layer of Flavor
Every element of this cheesecake is packed with flavor. From the lemon scented shortbread crust to the zippy citrus cheesecake filling all the way to the crowning dollops of whipped cream and lemon slices.
The tart lemon cuts through the richness while the white chocolate adds luxurious depth. And the crunchy, cookie-like crust provides textural contrast and buttery enhancement with each forkful.
Tips for Cheesecake Success
Baking cheesecake does take some care, but have no fear – follow these guidelines for blissful results:
- Soften cream cheese completely before mixing
- Gently fold in eggs to avoid cracks
- Bake in water bath for uniform setting without cracks
- Chill overnight for ideal texture and flavor
Now enough talk – it’s time to get baking! This gorgeous cheesecake deserves a spot center stage at your next special occasion. I have no doubt it will be the crowning glory of any dessert table.
Lemon White Chocolate Cheesecake
Crust
- 1 1⁄4 cups (178g) all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
- 1⁄2 cup (113g) cold salted butter, cut into chunks
Cheesecake Filling
- 4 packages (8-ounces each) full fat cream cheese, softened
- 1 1⁄4 cups (265g) granulated sugar
- 2 tablespoons all-purpose flour
- 4 tablespoons freshly squeezed lemon juice (from 2-3 lemons)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 8 ounces white baking chocolate, melted and cooled
- 1 tablespoon lemon zest
- Sweetened whipped cream and lemon slices for garnish (optional)
Instructions
- Preheat oven to 325°F. Prepare a pan of hot water to place on lower rack while baking.
- Make crust: Whisk together flour, powdered sugar and 1 teaspoon lemon zest. Cut cold butter into dry ingredients until crumbly. Press evenly into bottom and 1 inch up sides of springform pan.
- Bake crust for 20 minutes until lightly golden. Cool on wire rack.
- Make filling: Beat cream cheese until light and fluffy. Mix in sugar, flour, lemon juice, cream, vanilla. Add melted white chocolate and 1 tablespoon lemon zest.
- Fold in eggs gently until just combined. Pour filling over crust.
- Bake 65-75 minutes until just set, placing pan above hot water pan.
- Cool completely then refrigerate overnight before slicing.
- Garnish slices with sweetened whipped cream and lemon slices if desired.
Enjoy this luxurious lemon white chocolate cheesecake!
