Lemon and White Chocolate Cheesecake
A creamy and refreshing lemon and white chocolate cheesecake with a buttery biscuit crust, perfectly balancing sweet richness and citrus brightness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 200 g digestive biscuits, finely crushed
- 100 g unsalted butter, melted
- 400 g cream cheese, softened
- 200 g white chocolate, melted and slightly cooled
- 150 g granulated sugar
- 200 ml heavy cream
- 2 large eggs
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: whipped cream, lemon slices or zest for garnish
Instructions
- Preheat oven to 180°C and prepare a springform pan.
- Mix crushed biscuits with melted butter and press into the pan base.
- Bake crust for 10 minutes and let it cool.
- Melt white chocolate and allow it to cool slightly.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in melted white chocolate until combined.
- Add heavy cream, lemon zest, lemon juice, and vanilla extract, mixing until smooth.
- Pour filling over cooled crust and smooth the top.
- Bake at 160°C for 50–60 minutes until center is slightly wobbly.
- Turn off oven and let cheesecake cool inside with door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Garnish as desired and serve chilled.
Notes
- Use high-quality white chocolate for best flavor and texture.
- Do not overbake to prevent cracks.
- Allow gradual cooling in the oven to avoid cracking.
- Chilling overnight gives best texture.
- Fresh lemon juice provides the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
