Lemony White Chocolate Cheesecake Recipe

Name: Lemony White Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups flour; 2 tablespoons confectioners' sugar; 1 teaspoon grated lemon peel; 1/2 cup cold butter, cubed; Filling; 4 (8 ounce) packages cream cheese, softened; 1 1/4 cups sugar; 2 tablespoons flour; 2 tablespoons lemon juice; 2 tablespoons heavy whipping cream; 2 teaspoons vanilla extract; 10 (1 ounce) white chocolate baking squares, melted and cooled; 2 teaspoons grated lemon peel

Servings: persons

1 1/4 cups flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed
Filling
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
2 tablespoons flour
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
10 (1 ounce) white chocolate baking squares, melted and cooled
2 teaspoons grated lemon peel

1
Place a 9 inch springform pan on a double thickness of heavy-duty foil [about 18 inches square]. Securely wrap foil around pan; set aside.
2
In a small bowl, combine the flour, confectioners' sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 325 for 25-30 minutes or until golden brown. Cool on a wire rack.
3
In a large mixing bowl, beat cream cheese and vanilla until well blended. Add eggs; beat on low speed just until combined. Stir in white chocolate and lemon peel. Pour into crust.
4
Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 for 65-85 minutes or until center is just set and top appears dull.
5
Remove pan from water bath . Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.

2381

kcal

Calories

138

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups flour, 2 tablespoons confectioners' sugar, 1 teaspoon grated lemon peel, 1/2 cup cold butter, cubed, and more.

Yes, Lemony White Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemony White Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions