This White Chocolate and Lemon Cheesecake is a decadent treat that balances the sweetness of white chocolate with the bright zest of fresh lemons. Set on a crunchy chocolate wafer cookie crust, the filling is luxuriously smooth and dense. The addition of lemon juice and zest cuts through the richness, creating a refreshing finish that prevents the dessert from being overly sweet. Topped with a glossy bittersweet chocolate glaze, this cheesecake offers a beautiful contrast in both color and flavor. It is an elegant choice for holiday gatherings, birthdays, or any special occasion where you want to impress guests with a homemade masterpiece. Allow plenty of time for chilling to ensure the perfect sliceable texture.
White Chocolate & Lemon Cheesecake
Description
This White Chocolate and Lemon Cheesecake is a decadent treat that balances the sweetness of white chocolate with the bright zest of fresh lemons. Set on a crunchy chocolate wafer cookie crust, the filling is luxuriously smooth and dense. The addition of lemon juice and zest cuts through the richness, creating a refreshing finish that prevents the dessert from being overly sweet. Topped with a glossy bittersweet chocolate glaze, this cheesecake offers a beautiful contrast in both color and flavor. It is an elegant choice for holiday gatherings, birthdays, or any special occasion where you want to impress guests with a homemade masterpiece. Allow plenty of time for chilling to ensure the perfect sliceable texture.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Process chocolate wafer cookies into fine crumbs.
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Mix cookie crumbs with 5 tablespoons melted butter.
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Press mixture firmly into the bottom of a lightly buttered 10-inch springform pan to form the crust.
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Melt 8 oz white chocolate with 1/2 cup heavy cream until smooth.
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Allow white chocolate mixture to cool to room temperature.
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Beat 2 pounds cream cheese with 1 1/2 cups sugar until light and fluffy.
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Fold the cooled white chocolate mixture into the cream cheese blend.
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Add 4 eggs one at a time, beating well after each addition.
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Stir in 1/3 cups freshly squeezed lemon juice, 1 tablespoon grated lemon zest, and 1/2 tsp lemon extract.
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Pour filling over the prepared crust.
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Bake for 45 to 50 minutes until the center is almost set.
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Remove from oven and let cool completely at room temperature.
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Refrigerate cheesecake for at least 4 hours or overnight.
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For the glaze, combine 6 oz chopped bittersweet chocolate, 1 oz chopped unsweetened chocolate, and 2 tablespoons light corn syrup.
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Heat the chocolate and syrup mixture until melted and smooth.
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Remove from heat and stir in 3 tablespoons butter until incorporated.
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Spread the warm chocolate glaze over the chilled cheesecake and smooth the top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 491.4kcal
- % Daily Value *
- Total Fat 27.0g42%
- Saturated Fat 16.2g81%
- Cholesterol 0.0mg0%
- Sodium 21.6mg1%
- Total Carbohydrate 53.1g18%
- Dietary Fiber 9.9g40%
- Sugars 41.4g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure cream cheese and eggs are at room temperature before mixing to prevent lumps in the batter.
Run a thin knife around the edge of the cheesecake before removing the springform ring to ensure clean slices.
The cheesecake can be stored covered in the refrigerator for up to 5 days.
For a vegan variation, substitute dairy cream cheese with a high-quality vegan cream cheese and use vegan butter and chocolate. Note that the texture may differ slightly.
