Lemony White Chocolate Cheesecake Recipe

Lemony White Chocolate Cheesecake RecipePhoto by: Taste of Home Lemony White Chocolate Cheesecake Recipe Rating 5

"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

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Lemony White Chocolate Cheesecake Recipe
  • Prep: 30 min. Bake: 65 min. + chilling
  • Yield: 12 Servings
30 65 95

Ingredients

  • 1-1/4 cups all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 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 peel
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten

Directions

  • 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.
  • In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 25-30 minutes or until golden brown. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  • Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
  • Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.

Nutritional Facts 1 slice equals 637 calories, 45 g fat (28 g saturated fat), 182 mg cholesterol, 327 mg sodium, 49 g carbohydrate, trace fiber, 11 g protein.

Originally published as Lemony White Chocolate Cheesecake in Taste of Home April/May 2008, p41

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemony White Chocolate Cheesecake (23)

Lemony White Chocolate Cheesecake Recipe

Lemony White Chocolate Cheesecake

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Reviewed on Mar. 21, 2012 by jenavan

This is a sinfully Delicious dessert; well worth the time and effort that it takes to make. It is melt in your mouth wonderfully good!!!!!


Reviewed on Feb. 06, 2012 by ardy bare

big hit at superbowl


Reviewed on Feb. 04, 2012 by JoJo__

I loved this cheesecake!! My niece, who says she doesn't really like cheesecake that well, said that she really liked this one. I have a tradition of making a cheesecake for each of our holidays, and I believe this has been my favorite so far.


Reviewed on Jan. 20, 2012 by scoopanuts

This was the first cheesecake I ever made. I took it to my sister in law's for a dessert at Christmas. I wanted to "wow" them since their mother is an excellent baker. Well boy..did I!!! Someone commented he thought it was better than the cheesecake factory, and even the mom asked me for the recipe! I just made it again for a dinner party. It's awesome.


Reviewed on Nov. 03, 2011 by Trixiecat6

Always a winner! Totally worth the effort.


Reviewed on Apr. 02, 2011 by pattywatts35@yahoo.com

Whole family loved it!!!!!


Reviewed on Feb. 08, 2011 by nuclearmom

This was the first cheesecake I ever attempted. It won rave reviews the 2nd and 3rd time making it for friends and coworkers. Can't go wrong with the blend of white chocolate and lemon together. While the bottom crust was really tough, I was assured that New York style cheesecakes had that type of crust.


Reviewed on Nov. 26, 2010 by skb cooking

I have made this lusious dessert sever times, it always turns out and it's always a hit!


Reviewed on Oct. 29, 2010 by marshelle

This is my all-time favorite cheesecake. I have also made it without the lemon zest and juice for just a white chocolate cheesecake, and it is equally delicious! Always turns out wonderful, and freezes beautifully if you have any left!


Reviewed on Oct. 18, 2010 by pearlrvr

My guests said this cheesecake rivals the Cheesecake Factory! I followed the suggestion of increasing the white chocolate to 12oz and the zest in the filling to a rounded Tbsp. I also added a few drops of lemon extract and a small amount of lemon yellow food coloring. I used the remaining heavy cream to make a whipped cream garnish (7/8c heavy cream, 2Tbsp powdered sugar, 1/4tsp vanilla). It was hard to decide if the cheesecake was finished baking. I pulled it out after 75 minutes and I think it would have been pefect with just a couple extra minutes.

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