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White Chocolate Lemon Cheesecake


Sweet and tart—the perfect combination of flavors!



Preheat oven to 350 degrees Fahrenheit. Butter the bottom and sides of a nine inch round or loaf springform pan.


Using heavy-duty foil, wrap the outside of the pan, making sure the foil extends above the edges of the pan.


Combine cracker crumbs with lemon zest, sugar, and melted butter. Press the crumbs into bottom of prepared pan. Refrigerate.


Melt white chocolate in a double boiler.


Beat cream cheese and sugar on medium-low speed until smooth and creamy. Add lemon and vanilla and mix. Add eggs, one at a time mixing gently after each to combine.


Add melted chocolate, sour cream, and heavy cream. Stir gently just until combined. Pour cheesecake mixture into prepared crust. Smooth top with a spatula and tap the pan once or twice firmly on your countertop to remove any air bubbles.


Place cheesecake into a large roasting pan. Add one inch of water to the roasting pan. Bake for 55-60 minutes or until top is set and the center is still slightly wobbly. Remove from oven and cool.


Run a plastic knife around the edges of the pan and allow to cool completely. Refrigerate cheesecake overnight.


Melt white chocolate in a double boiler. Place lemon cream in a small bowl. Add melted chocolate and stir gently to combine. Spread lemon cream over cheesecake.


In a mixer bowl, beat butter and cream cheese until well combined. Gradually add confectioners’ sugar and beat until incorporated.


Fit a large piping bag with a star tip, 1M or #825. Pipe cream cheese frosting over lemon cream in desired pattern.


Serve or refrigerate up to three weeks.