Lemon White Chocolate Cheesecake
Indulge in the heavenly blend of tangy lemon and creamy white chocolate with this luscious Lemon White Chocolate Cheesecake. This dessert is a showstopper at any gathering, combining a buttery graham cracker crust with a velvety filling that delivers a burst of refreshing citrus flavor. Perfect for summer picnics or holiday celebrations, this cheesecake is sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 large fresh lemons (zested and juiced)
- 8 oz white chocolate, chopped
- 16 oz full-fat cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- ¼ tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter until well mixed. Press firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes. Let cool.
- Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- In another bowl, beat the cream cheese until smooth. Gradually add sugar, then mix in sour cream and melted white chocolate.
- Add eggs one at a time, mixing gently to avoid overmixing. Incorporate lemon juice, zest, and vanilla extract.
- Pour the filling over the cooled crust and bake at 325°F (160°C) for 50-60 minutes until edges are set but center is slightly jiggly.
- Allow to cool gradually before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (97g)
- Calories: 360 calories
- Sugar: 25g
- Sodium: 240mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 80mg