Lemony White Chocolate Cheesecake Recipe

Reviewed on Mar. 21, 2013 by bakergirlmd

The crust for this recipe is flat. Instead, use 1 cup crushed macadamia nuts, 19 crushed shortbread cookies, 2 tbs sugar, and 2 tbs melted butter. The cookies and nuts can be pulsed separately in a food processor; then add sugar and butter and pulse until just combined. Pat into the bottom and slightly up the sides of a 9-inch spring-form pan. Bake at 350 for 10 minutes; cool. You can skip the waterbath method if you bake the cheesecake at 325 degrees for 65-70 minutes. The center should be slightly wobbly, but will continue to firm up as it cools. Ensure that after ten minutes of cooling, run a knife around the edge of the cheesecake to reduce cracking. Let the cheesecake cool completely, then remove outer ring. Cool cheesecake for several hours or overnight. I would also leave out the suggestion to add yellow food coloring unless you're really determined for the same color as what you see on the site's picture!

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.

Reviewed on Sep. 28, 2010 by MaryThompson

I made this for a "tailgate" party @ work. It was the hit of the party, loved by everyone there. Loved the light lemon taste and the lemon in the crust. I wouldn't change a thing, but maybe try also with lime or even orange.?

Reviewed on Aug. 20, 2010 by flyglo

This is the best cheesecake I have ever served. It has a subtle lemon taste-the white chocolate is so complimentary and adds to the smooth texture. I topped it off with a raspberry compote in the center-but not necessary. Fabulous!

Reviewed on May. 29, 2010 by DKM2

My husband, who loves cheesecake, says this is the best he ever tried. He loved the lemon/white chocolate combination. I'll be making it again.

Reviewed on Apr. 20, 2010 by aug2295

I used a pre made graham cracker crust and cut the filling in half and it filled out nicely.

Reviewed on Mar. 19, 2010 by cntrydancer

First time made cheesecake per recipe. Filling was good but crust was very bland. Changes: use a vanilla cookie crust with macadamia nuts; increased white chocolate to 12oz. and zest to 1 rounded Tbsp. Also topped with Lemon Dessert Sauce. It now gets rave reviews everytime I serve it.

Reviewed on Jan. 27, 2010 by kermitbuttercup

This is one of my favourite recipe and this cake is 100% a hit everytime, this cake beats all the restaurants in my town, this cake is the best tasting, texture, and just everything about it makes you go mmmmm all the way to the last bite!!!!!!!

Reviewed on Sep. 23, 2009 by rainbowpsl2000

I made this for a party of 8 and received raves galore! It was excellent, light yet gloriously fulfilling. One person made a comment that it tasted like Lemon Meringue pie. There was none left and they were coming back for more.

Reviewed on Sep. 04, 2009 by ruway

I used this awesome Cheesecake for my daughter's Wedding Cake! I added a White Chocolate Collar around the sides, and decorated the top with fresh fruit. I am definitely going to make this cheesecake again - the blend of Lemon & White Chocolate is so pleasing, you can ignore the fact even a small slice blows any calorie counting diet!

Reviewed on Aug. 09, 2009 by btakpowers

This is the most amazing cheesecake and has become a family favorite. I've also substituted lime for the lemon. It was also good, but I prefer the lemon.

Reviewed on Apr. 06, 2009 by flyglo

This is amazing! It has replaced my holiday cheescake that I have been making for years. I do add white chocolate ganache on the top, sometimes with berries. You will love it. The crust makes it stand above the rest! I am so tired of graham cracker crusts. We will be having this for Easter. It is so delicious!

Reviewed on Sep. 02, 2008 by b2090

I served this cheesecake at a luncheon and received rave reviews! Even people who do not normally like cheesecake ate every bite!

b2090

Reviewed on Jul. 02, 2008 by melliott74

I ate this and it was great!Just the right blend for summertime.

Reviewed on Apr. 29, 2008 by Reenwad

This was a huge hit! So nice and refreshing! Mine looked more like a normal cheesecake though, not as yellow as in the pic. Delicious!