Lemon White Chocolate Cheesecake

Creamy lemon white chocolate cheesecake with white chocolate and lemon curd.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 5

Total Time 1 35

Servings servings

Calories 756kcal

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.

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.

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.

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.