Lemon Cheesecake with White Chocolate Ganache
Ingredients
The crust
-
1½
cups
graham cracker crumbs
-
½
cup
ground pistachios
-
6
tablespoons
butter, melted
The filling
-
16
ounces
cream cheese, softened
-
16
ounces
mascarpone cheese
-
1
cup
sugar
-
⅓
cup
lemon juice
-
1
tablespoon
lemon zest
-
1
tablespoon
vanilla extract
-
5
large
eggs
The topping
-
8
ounces
white chocolate, melted
-
4
ounces
heavy cream
Instructions
- Prepare the crust by pulsing graham crackers and pistachios in a food processor, then mix with melted butter and press into a springform pan.
- Bake the crust at 325°F for 10-12 minutes and cool.
- Prepare a water bath in the oven and wrap the springform pan in foil.
- Mix cream cheese, mascarpone, sugar, lemon juice, lemon zest, and vanilla in a stand mixer until smooth.
- Add eggs one at a time, mixing on low speed until combined.
- Pour the cheesecake filling into the cooled crust and place in the water bath.
- Bake at 325°F for 60-70 minutes until set, then cool on a wire rack.
- Refrigerate for at least 6 hours or overnight.
- For the ganache, heat heavy cream and pour over white chocolate, stirring until smooth.
- Pour the ganache over the cooled cheesecake and refrigerate until set.
Nutrition Facts (estimated)
Servings
12
Calories
688
Total fat
47g
Total carbohydrates
56g
Total protein
12g
Sodium
481mg
Cholesterol
165mg
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