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Lemony White Chocolate Cheesecake Recipe

Lemony White Chocolate Cheesecake Recipe photo by Taste of Home

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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

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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
White baking chocolate curls and lemon peel strips, optional

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. Garnish with white chocolate and lemon peel if desired. 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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Lemony White Chocolate Cheesecake

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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.

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