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Indulgent, creamy, and bursting with bright citrus flavor, a Lemon White Chocolate Cheesecake is a dessert that embodies pure delight. This delightful creation marries the tanginess of lemon with the sweetness of white chocolate, resulting in a decadent treat that’s perfect for special occasions or any time you crave a touch of elegance on your dessert table.

In this recipe, we’ll guide you through the steps of creating this exquisite cheesecake—from the buttery graham cracker crust to the luscious lemon-infused cheesecake filling, all crowned with billowy whipped cream and a sprinkle of fresh lemon zest. Each component harmonizes to deliver a dessert that’s as visually stunning as it is delicious.


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 8 oz white chocolate, melted and slightly cooled

For the Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Zest of 1 lemon, for garnish


  1. Preheat Oven and Prepare Pan:
    • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
  2. Make the Crust:
    • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
    • Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or measuring cup to pack it down firmly.
    • Bake the crust in the preheated oven for 10 minutes. Remove from oven and set aside to cool while you prepare the filling.
  3. Prepare the Cheesecake Filling:
    • In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
    • Add the eggs one at a time, beating well after each addition.
    • Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
    • Stir in the melted white chocolate until the filling is smooth and well combined.
  4. Assemble and Bake:
    • Pour the cheesecake filling over the cooled crust in the springform pan.
    • Tap the pan gently on the countertop to release any air bubbles.
    • Place the pan on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
  5. Chill the Cheesecake:
    • Remove the cheesecake from the oven and let it cool in the pan on a wire rack for 1 hour.
    • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight until completely chilled and set.
  6. Prepare the Whipped Cream Topping:
    • In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
    • Spread the whipped cream over the chilled cheesecake.
  7. Garnish and Serve:
    • Sprinkle the top of the cheesecake with lemon zest for a vibrant finish.
    • Slice and serve chilled. Enjoy this luscious Lemon White Chocolate Cheesecake as a delightful dessert!

This cheesecake combines the bright flavors of lemon with the sweetness of white chocolate, creating a heavenly treat that’s perfect for any occasion. Each creamy bite is a burst of citrusy and indulgent goodness!

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By uvu44

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