Lemon White Chocolate Cheesecake
Ingredients
Crust
-
1 ¼
cups
all-purpose flour
-
2
tablespoons
powdered sugar
-
1
teaspoon
lemon zest
-
½
cup
cold salted butter, cut into chunks
Cheesecake Filling
-
4
packages
full fat cream cheese, softened (8-ounces each)
-
1 ¼
cups
granulated sugar
-
2
tablespoons
all-purpose flour
-
4
tablespoons
freshly squeezed lemon juice (from 2-3 lemons)
-
2
tablespoons
heavy cream
-
1
teaspoon
vanilla extract
-
4
large
eggs, lightly beaten
-
8
ounces
white baking chocolate, melted and cooled
-
1
tablespoon
lemon zest
Garnish (optional)
-
to taste
sweetened whipped cream
-
to taste
lemon slices
Instructions
- Preheat the oven to 325°F and position the oven racks.
- Prepare the crust by mixing flour, powdered sugar, and lemon zest, then cutting in the butter until crumbly. Press into the bottom and sides of a springform pan.
- Bake the crust for 20 minutes until lightly golden, then cool.
- Prepare a water bath by placing a pan of hot water in the oven.
- Beat the cream cheese until fluffy, then add sugar, flour, lemon juice, cream, and vanilla, mixing until combined.
- Add melted white chocolate and lemon zest, mixing until smooth.
- Gently add the eggs and mix on low speed until just combined.
- Pour the filling over the cooled crust and bake for 65-75 minutes until set but slightly jiggly in the center.
- Cool completely, then refrigerate for 8-12 hours before serving.
- Serve with whipped cream and lemon slices if desired.
Nutrition Facts (estimated)
Servings
12 slices
Calories
598
Total fat
42g
Total carbohydrates
48g
Total protein
9g
Sodium
371mg
Cholesterol
145mg
You might also like