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Lemon Chocolate Cheesecake

Lemon Chocolate Cheesecake

Indulge in the creamy delight of Lemon White Chocolate Cheesecake Bliss A perfect blend of rich white chocolate and zesty lemon for pure joy.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 12 people
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup vanilla wafer crumbs about 30-35 wafers
  • 3 tablespoons unsalted butter, melted
  • 1 cup white chocolate chips
  • 0.5 cup heavy whipping cream
  • 2 cups full-fat cream cheese room temperature
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra white chocolate chips for sprinkling (optional)

Equipment

  • 8x8-inch square baking pan
  • Parchment paper
  • Mixing bowls (medium and large)
  • Electric hand mixer or stand mixer
  • Microwave-safe bowl

Method
 

  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. Combine vanilla wafer crumbs and melted butter in a bowl, then press firmly into the pan's bottom.
  3. Bake the crust for 8 minutes and let it cool completely on a wire rack.
  4. In a microwave-safe bowl, combine white chocolate chips and heavy cream; heat in 30-second bursts until smooth.
  5. In a large mixing bowl, beat cream cheese until smooth. Add sugar and blend well.
  6. Add eggs one at a time on low speed, followed by vanilla, lemon zest, and lemon juice.
  7. Gently fold the cooled white chocolate ganache into the cream cheese mixture.
  8. Pour the filling over the cooled crust and smooth the top.
  9. Reduce oven temperature to 300°F (150°C) and bake for about 45 minutes.
  10. Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or preferably overnight.

Nutrition

Calories: 240kcalCarbohydrates: 20gProtein: 6gFat: 16gSaturated Fat: 9gCholesterol: 76mgSodium: 150mgPotassium: 100mgSugar: 11gVitamin A: 350IUCalcium: 100mgIron: 0.5mg

Notes

Let your cream cheese and eggs come to room temperature for best results to avoid lumps. Ensure the cheesecake has a slight jiggle in the center when you take it out of the oven; it will firm up during cooling. For clean slices, use a knife dipped in hot water. This cake pairs wonderfully with a cup of tea or coffee! Store any leftovers in the fridge, tightly covered, for up to 5 days. You can also freeze them for up to 2 months!
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