Lemony White Chocolate Cheesecake
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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
Lemony White Chocolate Cheesecake Recipe
Lemony White Chocolate Cheesecake
1 ¼ cup flour
2 Tbsp. confectioners’ sugar
1 tsp. grated lemon peel
½ cup cold butter, cubed
Filling: 4 packages (8 oz. each) cream cheese, softened
1 ¼ cups sugar
10 oz. white baking chocolate, melted and cooled
2 Tbsp. flour
2 Tbsp. heavy whipping cream
2 Tbsp. lemon juice
2 tsp. grated lemon peel
2 tsp. vanilla extract
4 eggs, lightly beaten
White chocolate curls and lemon peel strips, optional
Preheat oven to 325 F. Place in a 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely warp foil around pan; set aside.
In a small bowl, combine the flour, confectioners’ sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on wire rack.
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.
Place pan in a large baking pan; add 1 inch of hot water to large pan. Bake 65-85 minutes or until center is just set and top appears dull.
Remove pan from water bath. Cool on 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. 12 servings
(Recipe for Lemony White Chocolate Cheesecake was in www.tasteofhome.com, 2014)
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