Imagine a dessert so decadent, so perfectly balanced, that it transforms an ordinary moment into a culinary celebration. This White Chocolate Lemon Cheesecake is not just a dessert—it's a symphony of flavors that dances between rich, velvety white chocolate and bright, zesty lemon. Whether you're looking to impress dinner guests or treat yourself to a luxurious slice of heaven, this recipe promises to elevate your dessert game to professional bakery standards, all from the comfort of your own kitchen.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup white chocolate, chopped
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan, creating an even base.
- Melt the white chocolate using a double boiler or in short microwave intervals, stirring frequently until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate the melted white chocolate, lemon juice, and lemon zest into the cream cheese mixture. Mix until fully combined and smooth.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan in a large water bath to ensure even baking and prevent cracking.
- Bake in the preheated oven for 60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring.
- Garnish with additional lemon zest or white chocolate shavings if desired, and serve chilled.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
- Use a water bath (as specified in the recipe) to prevent cracking and create a silky texture.
- Don't overbeat the cream cheese mixture, as this can incorporate too much air and cause cracking.
- Let the cheesecake cool gradually to prevent sudden temperature changes that can cause surface cracks.
- For the cleanest slices, use a knife dipped in hot water and wiped dry between each cut.
- Chill the cheesecake thoroughly—at least 4 hours or overnight—for the best texture and flavor development.
- If you want extra lemon flavor, consider adding a thin layer of lemon curd on top before serving.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 9g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 145mg
