Lemony White Chocolate Cheesecake
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
Ingredients
- 1-1/4 cups all-purpose flour
- 2 tablespoons confectioners' sugar
- 1 teaspoon grated lemon zest
- 1/2 cup cold butter, cubed
- FILLING:
- 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 zest
- 2 teaspoons vanilla extract
- 4 large eggs, lightly beaten, room temperature
- Optional: White baking chocolate curls and lemon zest strips
Reviews
This is a very dense, rich cheesecake which my husband ranks in the top 5 of things that I have made! I doubled the lemon zest because the lemon flavor was too subtle when tasting. Also, I decided to melt the leftover (2 oz) white chocolate and drizzle on top of the cheesecake instead of trying to make those chocolate curls. It turned out very pretty - and delicious. Also, I think the next time I will roll out the dough first instead of trying to press it into the pan as parts of it weren't pliable enough to press onto the sides. It all tasted great though! Wonderful recipe.
This cake is outstanding. I doubled zest and lemon juice but did not change anything else. My family and friends raved about it.
Yummy andperfect! The only thing I'd change is maybe reserving some of the white chocolate Nd chopping it up and adding it . I really don't know what the white chocolate does but add extra fat and calories. It was so good though!
So delicious and creamy. I doubled the lemon juice and zest, but kept everything else the same and it was perfect. I will definitely make again and this is my go-to cheesecake base.
I liked this recipe. A few things I would recommend. Use double the lemon juice. Use double the lemon zest. Trust me. Use a third less sugar. Skip whipped topping. The sugar will overpower the lemon taste. I used double the lemon and it was still way too sweet. Otherwise. Delicious!!
Hey Ladonna, I just made this one gluten free and it did not affect the texture almost at all. The crust was a different story as it didn't bind as well, but still turned out the right color and according to the friend I made it for was very good!
I made this for our Christmas dessert. And it’s AMAZING! I followed the recipe to an “T” I did not use springform pan. Mine leaks I used a deep dish 9 X 13 glass dish lined with parchment paper and turned out beautifully. Baked almost 60 min. I made a tangy lemon sauce to drizzle over it !! Beyond 5 stars!!!
I absolutely love this recipe! I have made it numerous times as is, but I've also used it as a base for others minus the lemon. I've done everything from maple to caramel to almond. Also, with different crusts from gingersnaps to pecan sandies to oreos....So many more bases and crusts!! Try this recipe exactly as written and you cannot go wrong....I promise!
Looking forward to eating it. In oven right now.
Great recipe, can you tell me if this could be made gluten free, would it make a big difference in taste and texture? Has anyone tried this gluten free?