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Lemony White Chocolate Cheesecake Recipe
Lemony White Chocolate Cheesecake Recipe photo by Taste of Home

Lemony White Chocolate Cheesecake Recipe

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

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.


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

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.

Sweet White Wine

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

Reviews for Lemony White Chocolate Cheesecake

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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?"

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