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Lemony White Chocolate Cheesecake

A creamy and tangy cheesecake infused with white chocolate and fresh lemon, perfect for any gathering or a special treat.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups of graham cracker crumbs For a good crunch
  • 0.5 cups ½ cup of unsalted butter, melted
  • 1 tablespoon 1 tablespoon of sugar
For the cheesecake filling
  • 2 cups 2 cups of cream cheese, softened The star of the show!
  • 1 cups 1 cup of granulated sugar
  • 0.5 cups ½ cup of sour cream Adds creaminess
  • 2 large 2 large eggs
  • 1 teaspoon 1 teaspoon of vanilla extract
  • 1 zest Zest of 1 lemon For extra flavor
  • 0.25 cups ¼ cup of fresh lemon juice
  • 8 oz 8 oz of white chocolate, melted For a chocolatey twist

Method
 

Prepare Your Crust
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for about 10 minutes.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy.
  2. Add in the sour cream, eggs, vanilla extract, lemon zest, and juice. Mix until just combined.
  3. Gently fold in the melted white chocolate until fully incorporated.
Bake
  1. Pour the cheesecake filling over the baked crust.
  2. Smooth the top with a spatula.
  3. Bake for 45-50 minutes until the edges are set but the center still has a slight jiggle.
Chill and Serve
  1. Let the cheesecake cool at room temperature for about an hour, then chill in the refrigerator for at least 4 hours.
  2. Once chilled, slice and serve topped with additional lemon zest or whipped cream.

Notes

Don’t forget the cooling time! Store leftovers in an airtight container in the fridge for up to 5 days.