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!

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

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
• 0 fresh whipped cream (optional, for topping)
• 0 white chocolate shavings (optional, for garnish)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour in the melted white chocolate and mix until fully incorporated.

Step 6

Add the eggs one at a time, beating just until combined after each addition. Avoid overmixing.

Step 7

Stir in the lemon zest, lemon juice, sour cream, and vanilla extract. Mix until smooth and well combined.

Step 8

Pour the cheesecake batter over the chilled crust, spreading it into an even layer.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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

Serving size	(1363.2g)

Amount per serving	% Daily Value*
Calories	5010.6

Total Fat 353.8g	0%
Saturated Fat 205.8g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1367.5mg	0%
Sodium 3081.1mg	0%
Total Carbohydrate 405.6g	0%
Dietary Fiber 5.9g	0%
Total Sugars 285.4g
Protein 77.1g	0%

Vitamin D 123IU	0%
Calcium 1204.1mg	0%
Iron 11.7mg	0%
Potassium 1578.8mg	0%

*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.

Source of Calories

Fat: 62.3%

Protein: 6.0%

Carbs: 31.7%