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Indulge in this creamy lemon white chocolate cheesecake featuring a smooth, tangy lemon topping blended with rich lemon white chocolate cheesecake on a buttery graham cracker crust—an elegant and irresistible dessert perfect for any occasion.
Why You’ll Love This Recipe
If you’re a lemon lover, this lemony white chocolate cheesecake is going to be your new favorite dessert. It all starts with a classic graham cracker crust that adds the perfect buttery crunch, then it’s filled with a rich and creamy lemon white chocolate cheesecake that is smooth, indulgent, and full of bright citrus flavor.
What really makes this dessert shine is the layer of homemade lemon curd on top. The sweetness of the white chocolate cheesecake pairs beautifully with the tangy lemon curd, creating the perfect balance of flavors in every bite. It’s fresh, creamy, and just the right mix of sweet and tart—an elegant dessert that feels special but is always a crowd favorite.
Ingredients Needed
- Cream Cheese
- Heavy Whipping Cream
- Granulated Sugar
- All Purpose Flour
- Eggs
- Butter, salted
- Lemon, juice and zest
- White Baking Chocolate
- Graham Cracker Crumbs
- Extract, Vanilla and Lemon
- Salt
How to Make Lemon White Chocolate Cheesecake
- Mix together graham cracker crumbs, sugar, salt, and melted butter.
- Press mixture into bottom and one inch up the side of the 10 inch springform pan.
- Wrap the bottom of the pan in foil.
- Bake for 10 minutes at 350 degrees F
- Combine cream cheese and sugar in a bowl and beat until smooth.
- Beat in white chocolate, flour, cream, lemon juice, lemon zest, lemon extract and vanilla extract.
- Add eggs and beat on low speed until just combined.
- Pour cheesecake filling mixture into cooled crust.
- Place pan on a baking sheet.
- Bake for 65-75 minutes at 350 degree F or until center is set and top appears dull.
- Cool on a wire rack for 10 minutes. Run a knife around the edge to loosen cake and cool one hour.
- Cover with plastic wrap and refrigerate over night.
- Mix together eggs, sugar and lemon juice.
- Place in a double boiler over simmering water until mixed well.
- Stir until thickened. About 8-10 minutes.
- Fold in butter and lemon zest
- Cover and refrigerate until cooled and thickened.
- Remove springform pan from cake and cover top with lemon curd.
Tips
- No water bath necessary. Many cheesecake recipes call for baking the cheesecake in a water bath to prevent the top from cracking, but since I was covering the top of this cheesecake with lemon curd, I didn’t use a water bath.
- If you are short on time, you can always use store bought lemon curd but homemade is easy to make and tastes so much better!
- Use room temperature ingredients. Make sure your cream cheese, eggs, and any dairy ingredients are at room temperature for the smoothest, creamiest filling with no lumps.
- Press the crust firmly. Use the bottom of a glass or measuring cup to evenly pack the graham cracker crust so it holds together when sliced.
- Melt the white chocolate gently. Use a microwave in short intervals or a double boiler, and let it cool slightly before adding it to the batter so it doesn’t seize or scramble the eggs.
- Don’t overmix the batter. Mix just until everything is combined to avoid adding too much air, which can cause cracks as the cheesecake bakes.
- Wrap the bottom of your springform pan in foil to prevent the cheesecake and butter from the crust from leaking out in the oven.
- Dip your knife in hot water and wipe it clean between cuts for beautiful, bakery-style slices.
Frequently Asked Questions
What kind of white chocolate should I use?
Use a good quality white chocolate bar for the best flavor and texture. Avoid white chocolate chips if possible, as they don’t melt as smoothly.
How do I know when the cheesecake is done?
The edges should be set and the center should still have a slight jiggle. It will continue to firm up as it cools and chills.
Can I make cheesecake ahead of time?
Absolutely! Cheesecake is actually better when made ahead. Prepare it the day before and let it chill in the fridge overnight.
How should I store leftover lemon white chocolate cheesecak?
Store the cheesecake covered in the refrigerator for up to 4–5 days. Keep it tightly wrapped or in an airtight container to maintain freshness.
Can I freeze cheesecake?
Yes. Freeze the cheesecake (without the lemon curd topping) tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then add the lemon curd before serving.
This lemon white chocolate cheesecake is the kind of dessert that feels both elegant and comforting all at once. With its creamy, rich filling, buttery crust, and bright layer of lemon curd on top, every bite is perfectly balanced between sweet and tangy. Whether you’re serving it for Easter, a special gathering, or just because you’re craving something lemony, it’s a show-stopping dessert that’s sure to impress—and disappear quickly!
Check out more of my cheesecake recipes:
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Lemon White Chocolate Cheesecake
Ingredients
Crust
- 1 1/3 cups graham cracker crumbs
- 1/3 cup sugar
- 1/8 tsp salt
- 5 Tbsp butter melted
Cheesecake
- 32 oz. cream cheese softened
- 1 1/4 cups granulated sugar
- 10 oz white baking chocolate melted and cooled
- 2 Tbsp all purpose flour
- 2 Tbsp heavy whipping cream
- 2 Tbsp lemon juice
- 2 tsp lemon peel
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 4 eggs slightly beaten
Lemon Curd
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup lemon juice
- 1/2 cup butter
- 1 Tbsp lemon zest
- white chocolate grated for garnish
Instructions
Crust
- Preheat oven to 350 degrees F.
- Mix together all crust ingredients. Press mixture into bottom and one inch up the side of the 9 or 10 inch springform pan. Wrap the bottom of the pan in foil.
- Bake for 10 minutes and allow crust to cool.
Filling
- In a bowl combine cream cheese and sugar and beat until smooth.
- Beat in white chocolate, flour, cream, lemon juice, lemon peel, lemon extract and vanilla extract.
- Add eggs, beat on low speed until just combined.
- Pour into crust.
- Place foil covered pan on a baking sheet.
- Bake for 65-75 minutes or until center is set and top appears dull.
- Cool on a wire rack for 10 minutes. Run a knife around the edge to loosen cake and cool on hour.
- Cover with plastic wrap and refrigerate over night.
- Remove springform pan from cake. Cover with lemon curd and garnish with white chocolate.
- Refrigerate until ready to serve.
Lemon Curd
- Mix together eggs, sugar and lemon juice.
- Place in a double boiler over simmering water until mixed well. Stir until thickened. About 8-10 minutes.
- Fold in butter and lemon zest
- Cover and refrigerate until cooled and thickened.
Tips & Notes:
- No water bath necessary. Many cheesecake recipes call for baking the cheesecake in a water bath to prevent the top from cracking, but since I was covering the top of this cheesecake with lemon curd, I didn’t use a water bath.
- Wrap the bottom of your springform pan in foil to prevent the cheesecake and butter from the crust from leaking out in the oven.
- If you are short on time, you can always use store bought lemon curd but homemade is easy to make and tastes so much better!
- Use room temperature ingredients. Make sure your cream cheese, eggs, and any dairy ingredients are at room temperature for the smoothest, creamiest filling with no lumps.
- Don’t overmix the batter. Mix just until everything is combined to avoid adding too much air, which can cause cracks as the cheesecake bakes.
- Melt the white chocolate gently. Use a microwave in short intervals or a double boiler, and let it cool slightly before adding it to the batter so it doesn’t seize or scramble the eggs.
- Clean slices every time. Dip your knife in hot water and wipe it clean between cuts for beautiful, bakery-style slices.
- Press the crust firmly. Use the bottom of a glass or measuring cup to evenly pack the graham cracker crust so it holds together when sliced.
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Nutrition Facts:
Senthil says
For the curd, does the butter need to be melted?
Jessica says
Hi, This looks so good. I’m a little bit confused about how much creme cheese to use for 6 people, 6 oz?
Leigh Anne Wilkes says
The recipe uses 4 8 oz. packages of cream cheese
Petie S. says
What size springform pan? I am estimating 10 inch. Thank you. This looks yummy. My husband loves lemon…great for Father’s Day.
Leigh Anne says
Yes, a 10 inch will work great! Enjoy!