Melty lemon white chocolate cheesecake
This melty lemon white chocolate cheesecake combines zesty lemon with rich white chocolate for a creamy, indulgent dessert. It features a simple crust and a filling that bakes to a perfect texture, ideal for special occasions or a sweet indulgence.
Cook time 90 min
Prep time 510 min
Ingredients:
2 tbsp all-purpose white wheat flour2 tbsp powdered sugar
1/3 cup butter
2 tbsp lemon zest
2 eggs
1 tbsp water
1/3 cup cream cheese
3/4 cup sugar
1 cup white chocolate
1/2 cup light sour cream
2 tbsp lemon juice
This melty lemon white chocolate cheesecake is a delightful blend of zesty lemon and rich white chocolate, perfect for any festive occasion or simply to satisfy a sweet tooth. It's a harmonious balance of flavors with a melt-in-the-mouth texture that will leave everyone asking for seconds. Let's dive into making this delicious dessert!
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine 2 tablespoons of all-purpose white wheat flour and 2 tablespoons of powdered sugar.
- Melt the 1/3 cup of butter and add it to the mixture. Stir until the ingredients are well combined.
- Press the mixture evenly into the bottom of an 8-inch (20 cm) springform pan to form the crust.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
- In a microwave-safe bowl, melt the 1 cup of white chocolate, stirring every 20-30 seconds until smooth. Alternatively, melt the white chocolate in a double boiler.
- In a separate large mixing bowl, beat 2 eggs together with 3/4 cup sugar until well blended.
- Add the melted white chocolate, 1/3 cup cream cheese, 1/2 cup light sour cream, 2 tablespoons lemon zest, and 2 tablespoons lemon juice to the egg mixture. Mix until smooth and creamy.
- Add 1 tablespoon of water to the filling mixture and stir until fully incorporated.
- Pour the lemon white chocolate filling over the prepared crust in the springform pan. Use a spatula to smooth the top and ensure it's evenly distributed.
- Place the cheesecake in the preheated oven.
- Bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. The cheesecake will continue to set as it cools.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once cooled, cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- When ready to serve, remove the cheesecake from the refrigerator and carefully release it from the springform pan.
- Garnish with extra lemon zest or white chocolate shavings if desired.
- Slice and enjoy your melty lemon white chocolate cheesecake!
With its creamy texture and vibrant lemony flavor punctuated by the smoothness of white chocolate, this melty lemon white chocolate cheesecake is sure to become a favorite at any gathering. Enjoy it chilled and share the bliss with friends and family. Happy baking!
Melty lemon white chocolate cheesecake FAQ:
Bake the cheesecake at 350°F (175°C) for 45-50 minutes. The edges should be set, while the center remains slightly jiggly, as it will continue to set while cooling.
Once the cheesecake has cooled to room temperature, cover it with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight. This helps it set completely and enhances the flavors.
Yes, you can substitute dark chocolate for white chocolate, but it will change the flavor profile of the cheesecake, making it richer and less sweet. Adjust the sugar to taste if needed.
Use an 8-inch (20 cm) springform pan for this recipe. This size allows the cheesecake to bake evenly and achieve the desired thickness.
The cheesecake is done when the edges are firm and the center is still slightly jiggly. It will continue to set as it cools, so avoid overbaking to prevent a dry texture.
Tips:
- Ensure all ingredients are at room temperature before starting to mix, especially the cream cheese and eggs. This helps in achieving a smooth batter.
- When zesting the lemon, avoid grating the white pith underneath the skin as it can add a bitter taste to the cheesecake.
- Melt the white chocolate gently using a double boiler or microwave in short bursts, stirring frequently to prevent it from burning.
- After baking, let the cheesecake cool gradually to room temperature before chilling it in the refrigerator. This helps to avoid cracks on the surface.
- For a firmer texture, chill the cheesecake overnight before serving.
- Use a water bath while baking to keep the cheesecake moist and prevent it from cracking.
Nutrition per serving
10 ServingsCalories 310kcal
Protein 4.01g
Carbohydrates 36g
Fiber 0.14g
Sugar 33g
Fat 16g
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