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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
  • Total Time
    Prep: 30 min. Bake: 65 min. + chilling
  • Makes
    12 servings


  • 1-1/4 cups all-purpose flour
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon grated lemon zest
  • 1/2 cup cold butter, cubed
  • 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


  • Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
  • In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
  • Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
  • Remove pan from water bath. Cool on a 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 zest strips if desired.
    Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.
Nutrition Facts
1 slice: 637 calories, 45g fat (28g saturated fat), 182mg cholesterol, 327mg sodium, 49g carbohydrate (36g sugars, 0 fiber), 11g protein.
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Average Rating:
  • Mary
    Feb 5, 2021

    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.

  • Lulu1477
    Jan 21, 2021

    This cake is outstanding. I doubled zest and lemon juice but did not change anything else. My family and friends raved about it.

  • Debbie
    May 17, 2020

    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!

  • Brianna
    May 13, 2020

    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.

  • Mikel
    Feb 17, 2020

    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!!

  • Allison
    Dec 26, 2019

    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!

  • Linda
    Dec 25, 2019

    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!!!

    Dec 24, 2019

    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!

  • Gayelynn1028
    Dec 23, 2019

    Looking forward to eating it. In oven right now.

  • Ladonna
    Dec 11, 2019

    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?