Lemon White Chocolate Cheesecake

Elevate Your Dessert Game with Lemon White Chocolate Cheesecake: A Decadent Delight

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Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more. Lemon White Chocolate Cheesecake is a masterpiece of flavor and texture, combining the zesty brightness of lemon with the creamy richness of white chocolate. With its velvety smooth filling and buttery graham cracker crust, this dessert is sure to impress even the most discerning palates. So, roll up your sleeves and prepare to indulge in a slice of heaven!

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Ingredients for Your Culinary Masterpiece:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar (for the crust)
  • 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
  • Zest and juice of 2 lemons
  • 1 teaspoon pure vanilla extract


  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray.
  2. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan, forming an even layer.
  3. Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
  4. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the melted white chocolate, lemon zest, lemon juice, and vanilla extract until fully incorporated.
  5. Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to ensure an even layer.
  6. Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  7. Cool and Chill: Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to prevent cracking. Then, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
  8. Serve and Enjoy: Before serving, carefully run a knife around the edges of the springform pan to loosen the cheesecake. Remove the sides of the pan and transfer the cheesecake to a serving plate. Slice and serve chilled, garnished with additional lemon zest or white chocolate shavings if desired.
  9. Indulge: Take a moment to savor the creamy texture and delightful flavors of Lemon White Chocolate Cheesecake. Enjoy every heavenly bite!

Cook Notes and Variations:

  • Lemon Curd Swirl: For an extra burst of lemon flavor, swirl lemon curd into the cheesecake batter before baking.
  • Fresh Berries: Serve slices of cheesecake with a side of fresh berries such as raspberries, blueberries, or strawberries for a refreshing contrast.
  • Almond Crust: Replace the graham cracker crust with a crust made from almond flour for a gluten-free option.
  • Chocolate Drizzle: Drizzle melted white or dark chocolate over the cooled cheesecake for an elegant finishing touch.

Keto and Low-Carb Versions:

  • Keto-Friendly: To make this cheesecake keto-friendly, substitute the granulated sugar with a keto-friendly sweetener such as erythritol or stevia. Use sugar-free white chocolate chips and reduce the carb content by opting for a low-carb graham cracker crust made with almond flour.
  • Low-Carb Option: For a lower-carb version, reduce the amount of sugar in the filling or omit it altogether. You can also use a mixture of almond flour and coconut flour for the crust to further reduce the carb count.

Frequently Asked Questions (FAQs):

Q: Can I use store-bought lemon juice instead of fresh lemons? A: While fresh lemon juice is preferred for its bright flavor, you can use store-bought lemon juice as a substitute if fresh lemons are not available. However, adjust the amount to taste as the flavor may differ slightly.

Q: How do I prevent cracks from forming on the surface of the cheesecake? A: To prevent cracks, ensure that all ingredients are at room temperature before mixing. Avoid overmixing the batter and be careful not to overbake the cheesecake. Allowing the cheesecake to cool gradually in the oven with the door slightly ajar can also help prevent cracks.

Q: Can I freeze leftover cheesecake? A: Yes, cheesecake freezes well. Wrap leftover slices tightly in plastic wrap or aluminum foil and store them in an airtight container in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Q: Can I use dark chocolate instead of white chocolate in the filling? A: Yes, you can substitute dark chocolate for the white chocolate if you prefer. Keep in mind that dark chocolate will impart a richer flavor to the cheesecake.

Q: Can I make this cheesecake in advance for a special occasion? A: Yes, Lemon White Chocolate Cheesecake is an excellent dessert to make in advance for special occasions. Simply prepare and bake the cheesecake as directed, then refrigerate it until ready to serve.

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In conclusion, Lemon White Chocolate Cheesecake is a dessert worthy of any special occasion or indulgent treat. With its creamy texture, vibrant lemon flavor, and decadent white chocolate, this cheesecake is sure to delight your senses and leave you craving more. Whether you’re a seasoned baker or new to the kitchen, this recipe is easy to make and guaranteed to impress. So, gather your ingredients, preheat your oven, and get ready to indulge in a slice of sweet perfection. Enjoy!

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