Lemony White Chocolate Cheesecake
Indulge in the irresistible fusion of citrus and decadence with this Lemony White Chocolate Cheesecake—a creamy, tangy dessert that's perfect for any occasion. Built on a buttery graham cracker crust, this velvety cheesecake layers the sweet richness of melted white chocolate with the bright zest and juice of fresh lemons for a perfectly balanced flavor. With just 20 minutes of prep time, this recipe is ideal for home bakers looking to create an elegant yet approachable treat. Baked gently to achieve a smooth, crack-free texture, and chilled to perfection, this cheesecake can be topped with fluffy whipped cream and delicate white chocolate shavings for an extra touch of sophistication. Whether you're celebrating a special event or simply treating yourself, this lemon-infused dessert is bound to be a showstopper!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 90 grams unsalted butter, melted
- 450 grams cream cheese, softened
- 180 grams white chocolate, melted and slightly cooled
- 100 grams granulated sugar
- 3 large eggs
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice
- 120 grams sour cream
- 1 teaspoon vanilla extract
- fresh whipped cream (optional, for topping)
- white chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 160°C (325°F). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and have the texture of wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Chill the crust in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer on medium speed.
Pour in the melted white chocolate and mix until fully incorporated.
Add the eggs one at a time, beating just until combined after each addition. Avoid overmixing.
Stir in the lemon zest, lemon juice, sour cream, and vanilla extract. Mix until smooth and well combined.
Pour the cheesecake batter over the chilled crust, spreading it into an even layer.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Avoid opening the oven door during baking to prevent cracks.
Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent sudden temperature changes that can cause cracks.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.
Once chilled, carefully remove the cheesecake from the springform pan. Top with fresh whipped cream and white chocolate shavings, if desired, before serving.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 37.2 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
