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Lemony White Chocolate Cheesecake Recipe

Lemony White Chocolate Cheesecake Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 65 min. + chilling YIELD:12 servings


  • 1-1/4 cups all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup cold butter, cubed
  • 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


  • 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. 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 25-30 minutes or until golden brown. Cool on a wire rack.
  • 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  • 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. 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 sides of pan. Garnish with white chocolate and lemon peel if desired.
    Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator. 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.

Reviews for Lemony White Chocolate Cheesecake

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Reviewed Apr. 11, 2016

"I made this for company, it's delicious! Highly recommend even if it's a little more work.. It's more of a hint of lemon so if you like a lot just add more zest and lemon juice."

Reviewed Mar. 28, 2016

"My daughters made this for my birthday just yesterday and oh was absolutely delicious and a perfect cheesecake. And it was their first time making one!"

Reviewed Mar. 24, 2016

"This cheesecake is the bomb. Made this for a Christmas dinner party. So light and simply delicious with the lemon and white chocolate. My guests raved and went on and on. One of my guests has daughters who regularly make fabulous cheesecakes. However, she claimed this cheesecake was the best by far she had ever tasted. Trust me, this is the ONLY cheesecake recipe you will ever need. It was just manners listening to all of the praise about how good it was!! Prepare yourself for the compliments. They will come!!!"

Reviewed Mar. 5, 2016

"Made this for family from Norway. It was delicious; I would make it again."

Reviewed Feb. 22, 2016

"Made this cheesecake for Christmas Day dinner with our future daughter-in-law who hates chocolate. She loved it as did everyone else! Even our family member who usually doesn't indulge in dessert couldn't resist it. Plan to make it for Easter this year too. Didn't change a thing. Thanks for sharing the recipe!"

Reviewed Nov. 1, 2015

"Absolutely the best cheesecake I've made! Great plain but also good with a light fresh raspberry sauce, made with crushed fresh raspberries and a little sugar or stevia."

Reviewed Oct. 7, 2015

"excellent taste and texture! Would make this time and time again to impress my guests! Gail Borczyk, Field Editor"

Reviewed Aug. 8, 2015

"This is the best cheesecake I've ever tasted, and even for those who don't like lemon, the lemon is not overpowering. The crust tastes a little like shortbread, and the combination is so good. A graham cracker crust wouldn't do it the cake justice."

Reviewed Aug. 8, 2015

"I think I understand what the pan of hot water does because my cake came out w/o cracks. This was my 1st attempt to bake a cheesecake at home (previous was made in a dutch oven on a camping trip). The texture and cake were PERFECT!

QUESTION: Is there a secret to pressing the crust into bottom and sides of the pan w/o the mixture sticking to the back of the spoon?"

Reviewed May. 12, 2015

"Love this combination of flavors, and easy to make! Looking for the trick to making the outside walls smooth like the professionals. Any hints?"

Reviewed May. 10, 2015 Edited Dec. 2, 2015

"As is this is pretty good. I will "tweek" it next time. I already added a bit more lemon zest a little lemon extract and I replaced the cream with Limoncello. I want this to be just a little more lemony. Not much more just a little. I think a swirl of lemon curd would do it. I am already planning on making this again. The texture was perfect, I did not use a water bath but I reduced the oven temp by 25 degrees and baked a little longer. Worked perfectly.

Final change. I made a glaze to pour over this cheesecake. It brings out more lemon flavor while the white chocolate gives it a smooth rich flavor. The glaze is
!/2 Cup sugar
5 teaspoons cornstarch
1/2 Cup lemon juice
zest of 1 lemon
Combine all ingredients in a saucepan and heat to a boil and thick. Cool a bit before pouring over cheesecake. Add a bit of lemon juice if it is too thick. Pour over the cheesecake before you remove the sides of the pan."

Reviewed Apr. 6, 2015

"Time consuming to make, but quite delicious!"

Reviewed Mar. 23, 2015

"Everyone loved this! Even the one who doesn't like cheesecake said it was good."

Reviewed Mar. 4, 2015

"Great combination and balance of tart and sweet. My family really enjoys the white chocolate and lemon together. This recipe is easy to follow and always turns out right."

Reviewed Feb. 26, 2015

"This is a wonderful dessert to end any meal. I added raspberries for presentation. I'll definitely make this again"

Reviewed Dec. 17, 2014

"I made this cheesecake and took it to a Thanksgiving dinner with my in-laws. It was very well received. I plan to make it for my New Year's Day dinner.

The shortbread crust is a nice change from the traditional graham cracker crust."

Reviewed Apr. 10, 2014

"YUM! Two of my favorites together...white chocolate and lemon!"

Reviewed Apr. 9, 2014

"This is now one of my favorite recipes!!! This does take some time to make, but IT IS ABOLUTELY DELICIOUS!!! I will be making this again!!"

Reviewed Mar. 29, 2014

"I made this a day ahead, wow, easy and very good. had only one minor problem with water bath, my foil leaked a bit, need wider foil! I topped it with fresh raspberries instead of the white chocolate or lemon peal. everyone loved it."

Reviewed Jan. 7, 2014

"It looks likes it has a lot of steps, and it was a bit time-consuming, but this was a very delicious cheesecake. It wasn't super duper filling, so people wanted more than one slice. My supermarket was actually out of lemons, so I had to buy limes instead. It didn't make any difference, because my family enjoyed the heck out of this recipe."

Reviewed Jun. 25, 2013

"I shared this with a girlfriend and her family and it was a HUGE hit. It was delicious! Definitely a recipe to keep if you like the flavor of lemon."

Reviewed Mar. 21, 2013

"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 Mar. 21, 2012

"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 Feb. 6, 2012

"big hit at superbowl"

Reviewed Feb. 4, 2012

"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 Jan. 20, 2012

"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 Nov. 3, 2011

"Always a winner! Totally worth the effort."

Reviewed Apr. 2, 2011

"Whole family loved it!!!!!"

Reviewed Feb. 8, 2011

"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 Nov. 26, 2010

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

Reviewed Oct. 29, 2010

"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 Oct. 18, 2010

"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 Sep. 28, 2010

"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 Aug. 20, 2010

"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 May. 29, 2010

"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 Apr. 20, 2010

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

Reviewed Jan. 27, 2010

"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 Sep. 23, 2009

"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 Sep. 4, 2009

"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 Aug. 9, 2009

"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 Apr. 6, 2009 Edited Aug. 20, 2010

"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 Sep. 2, 2008

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


Reviewed Jul. 2, 2008

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

Reviewed Apr. 29, 2008

"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!"

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Wine Pairings

Sweet White Wine

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