Lemon White Chocolate Cheesecake

Indulge in Citrus Bliss with Lemon White Chocolate Cheesecake

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Get ready to elevate your dessert game with the tantalizing flavors of Lemon White Chocolate Cheesecake. This decadent treat combines the tangy zest of fresh lemons with the creamy richness of white chocolate, creating a symphony of flavors that will dazzle your taste buds and leave you craving for more. Whether you’re hosting a special occasion or simply indulging in a sweet moment of bliss, this cheesecake is sure to impress. Join us as we delve into the art of creating this irresistible dessert that’s perfect for any occasion.


  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup white chocolate chips, melted and slightly cooled
  • 2 lemons, zest and juice
  • 1 teaspoon pure vanilla extract


  1. Preheat and Prepare:
    • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
  2. Make the Crust:
    • In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
    • Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
  3. Prepare the Filling:
    • In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
    • Add the eggs, one at a time, mixing well after each addition.
    • Stir in the melted white chocolate, lemon zest, lemon juice, and vanilla extract until fully incorporated.
  4. Bake the Cheesecake:
    • Pour the cheesecake filling over the prepared crust in the springform pan.
    • Smooth the top with a spatula to ensure an even layer.
    • Place the springform pan on a baking sheet and transfer it to the preheated oven.
  5. Bake and Cool:
    • Bake the cheesecake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
    • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
    • Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  6. Chill and Serve:
    • Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set.
    • Before serving, run a knife around the edges of the springform pan to loosen the cheesecake.
    • Carefully remove the sides of the pan and transfer the cheesecake to a serving platter.
  7. Slice and Enjoy:
    • Slice the Lemon White Chocolate Cheesecake into wedges and serve chilled.
    • Garnish with additional lemon zest or white chocolate shavings if desired.

Cook Notes and Variations:

  • Garnish Galore: Get creative with your garnishes by topping the cheesecake with whipped cream, fresh berries, lemon slices, or a drizzle of melted white chocolate.
  • Crust Variations: Experiment with different crust options such as using crushed vanilla wafers, shortbread cookies, or even ginger snaps for a unique twist.
  • Lemon Curd Swirl: For an extra burst of lemon flavor, swirl lemon curd into the cheesecake batter before baking.

Frequently Asked Questions (FAQs):

Q: Can I use store-bought lemon juice instead of fresh lemons? A: While fresh lemon juice is preferred for optimal flavor, you can use store-bought lemon juice as a substitute if needed. However, fresh lemon zest is highly recommended for the best results.

Q: Can I use milk or dark chocolate instead of white chocolate? A: While white chocolate complements the lemon flavor beautifully in this recipe, you can certainly experiment with milk or dark chocolate if you prefer. Keep in mind that it will alter the flavor profile of the cheesecake.

Q: Can I freeze leftover cheesecake? A: Yes, you can freeze leftover cheesecake for up to 1 month. Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Q: Can I make mini cheesecakes instead of one large cheesecake? A: Absolutely! Simply divide the crust and filling among individual muffin tins lined with paper liners and adjust the baking time accordingly.

Q: Can I omit the white chocolate for a plain lemon cheesecake? A: Yes, you can omit the white chocolate if you prefer a plain lemon cheesecake. Just be sure to adjust the sweetness level accordingly by reducing the amount of sugar in the filling.

Keto and Low-Carb Versions:

For those following a keto or low-carb lifestyle, here’s how you can adapt this recipe:

  • Keto Version: Replace the granulated sugar in the crust and filling with a keto-friendly sweetener such as erythritol or monk fruit sweetener. Use sugar-free white chocolate chips or chopped cacao butter for the white chocolate layer. Opt for a low-carb almond flour or crushed pecan crust instead of graham crackers.
  • Low-Carb Version: Choose a low-carb sweetener such as stevia or xylitol for the crust and filling. Use a mixture of almond flour and coconut flour for the crust to keep it low in carbs. Ensure the white chocolate chips are sugar-free and low-carb.

Indulge in the luxurious flavors of Lemon White Chocolate Cheesecake and treat yourself to a slice of sweet bliss. With its creamy texture, tangy lemon zest, and decadent white chocolate, this cheesecake is a true delight for the senses. Whether enjoyed as a dessert for special occasions or simply as a sweet indulgence, this recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to savor the irresistible combination of flavors in every bite of this Lemon White Chocolate Cheesecake!

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