Lemony White Chocolate Cheesecake

Total Time:Prep: 30 min. Bake: 65 min. + chilling

Recipe by Marlene Schollenberger, Bloomington, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 30, 2023

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! —Marlene Schollenberger, Bloomington, Indiana

Can you freeze Lemony White Chocolate Cheesecake?

Wrap individual portions of cheesecake in foil and place in freezer containers. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

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Lemony White Chocolate Cheesecake

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Yield:12 servings
Prep:30 min
Cook:1 hour 5 min
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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
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Directions

  1. 1
    Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
  2. 2
    In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the side of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
  3. 3
    In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  4. 4
    Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
  5. 5
    Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove side of pan. Garnish with white chocolate and lemon zest strips if desired.

Nutrition Facts

1 piece: 637 calories, 45g fat (28g saturated fat), 182mg cholesterol, 327mg sodium, 49g carbohydrate (36g sugars, 0 fiber), 11g protein.
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