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"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
This recipe is:
Contest Winning
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
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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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