Lemon White Chocolate Cheesecake

Lemon White Chocolate Cheesecake

Indulge in a smooth and creamy Lemon White Chocolate Cheesecake with a zesty lemon Oreo crust, fresh lemon curd in the white chocolate cheesecake batter, as well as the Lemon Curd White Chocolate Ganache topping the cheesecake. This heavenly dessert is the perfect balance of tangy and sweet, with a melt-in-your-mouth texture that will leave you craving more.

Why our cheesecake recipe?

First of all, successful cheesecake WITHOUT a water bath!!

Are you tired of struggling with water baths and complicated techniques just to make a delicious cheesecake? Look no further! Our recipe for New York-style cheesecake is a game changer. With a unique blend of cream cheese, eggs, sugar and a touch of flour, this recipe is both simple and satisfying. And the best part? You won’t need to fuss with a water bath to achieve perfect results every time. Just follow our straightforward instructions and use a trusty springform pan, and you’ll be whipping up cheesecakes like a pro in no time! Don’t believe us? Try our recipe and see for yourself just how easy and delicious homemade cheesecake can be.

History of Cheesecake:

Have you ever wondered when cheesecakes started to be a thing?

Cheesecake lovers, did you know that the first recorded cheesecake recipe dates back to Ancient Greece? The Greeks served cheesecakes (flattened cheese, flour and honey) to athletes during the first Olympic games in 776 BC as a source of energy. In medieval England, cheesecakes were made with curd cheese in the form of tarts. The American colonies boasted curd cheese cheesecakes in their recipe books. It wasn’t until 1930, that American cheesecakes began to use cream cheese as their base, producing a creamier, richer treat. New York made cheesecake famous in their delis. And while the recipe has evolved over time, one thing remains constant: cheesecake can be made at home in our own kitchen. And, cheesecake is always a crowd-pleaser.

Ingredients for the Lemon White Chocolate Cheesecake:

Lemon Curd:

Homemade lemon curd only takes a few minutes to make and is well worth it!

• Granulated sugar:
• Grated lemon zest: From 1-2 lemons
• Fresh-squeezed lemon juice: From 3-4 lemons
• Eggs: 3 whole eggs and 4 egg yolks
• Unsalted butter:

Cheesecake Ingredients:

• Lemon Oreos: The little hint of lemon in these Oreos actually shines more than expected in the crust of this cheesecake. You can substitute vanilla sandwich cookies, but you will be happier with lemon sandwich cookies.
• Unsalted butter: For the crust to hold the cookies together and allow a crispier crust.
• White chocolate chips and heavy cream: Use a good quality white chocolate, like Ghirardelli or Guittard. The addition of this white chocolate paste before you add the eggs to the cream cheese and sugar mixture creates the most creamy and delicious base.
• Cream cheese: You want to use all four 8-ounce packages for this recipe. It not only helps create a creamy texture, but keeps the cheesecake from needing a water bath for baking.
• Granulated sugar and all-purpose flour:
• Eggs: 3 large eggs and 2 egg yolks. The extra egg yolks contribute to the custard-like texture of this cheesecake, as well as support the extra liquid in the white chocolate ganache paste.
• Lemon emulsion: I liked the extra boost of lemon the emulsion gives. It’s just fine if you leave it out, but adding it will give you a little stronger lemon flavor. I like LorAnn brand lemon emulsion.
• Lemon curd: Adding homemade curd it a game changer. The flavor profile is better than any pre-made lemon curd. And it’s so simple to make at home. I typically make it the day before I want to bake, to simplify the baking day. Make sure the curd is room temperature when you add it to the cheesecake batter.
• Lemon Curd White Chocolate Ganache: The mixture of homemade lemon curd, heavy cream, and white chocolate chips is a tangy decadent addition to the top of the cheesecake. Utterly amazing! Be sure to add the warmed lemon curd and heavy cream mixture into the white chocolate chips to prevent seizing the chocolate.

This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.

How to Make the Lemon White Chocolate Cheesecake:

Tips and Tricks:

Lemon Curd:

• When making homemade lemon curd, whisk all ingredients constantly until pudding-like. Don’t worry about any egg curdling or zest particles because you will be straining the curd through a fine-mesh sieve when it is finished cooking. The lemon curd will be smooth and perfect after that.
• Add butter after the curd has thickened and before you strain it. Cut the butter into smaller pieces so it melts easier.
• Cover the completed curd with plastic wrap so it sits directly on the curd. This keeps the curd from forming a skin.

Lemon Oreo Crust:

• Press the crust mixture into the springform pan with the bottom of a measuring cup. It works perfectly!

Lemon White Chocolate Cheesecake Batter:

• Your goal in making cheesecake batter is to not beat air into it. Keep the speed of the hand or stand mixer on low.
• Mix the ingredients as little as possible, including the cream cheese.
• Scrape the bowl often so as the mixture changes, you don’t have chunks of un-mixed cream cheese.
• Add eggs one-at-a-time, scraping the bowl between each, as the batter changes drastically between each addition of the egg.
• Any ingredient added after the eggs should be slightly mixed or folded just until incorporated.

Adding Batter to the Springform Pan:

• Add ½ to ¾ cup of batter to the cooked crust and smooth with a spatula so it doesn’t disturb the crust. Add a horizontal layer of Lemon Oreos just along the cheesecake edge, but not the center. It’s a secondary crust with a little extra lemon flavor, but if you put Oreos in the center, it’s just too much cookie and not enough cheesecake!

Baking the Cheesecake:

• Follow the baking temperatures and times exactly. These cheesecake recipe needs the high temperature to set the cheesecake at its maximum height. But too much heat will overcook the cheesecake. Lowering the temperature allows the cheesecake to bake slowly, perfect for a custard-like dessert. Allowing the cheesecake to sit in an unopened oven with the heat turned off continues the baking process, but at an even slower rate. These techniques help bake a cheesecake perfectly will more easily avoiding the cracks.
• When the cheesecake is removed from the oven, allow it to cool completely at room temperature.
• Just after removing the cheesecake from the oven, be sure to run a knife between the cheesecake the edge of the springform pan. As the cheesecake cools, it shrinks. If it is stuck to the edge of the pan, cracks will form.

Lemon Curd White Chocolate Ganache:

• To make lemon curd white chocolate ganache. Warm the lemon curd and heavy cream first, stirring well. Pour hot mixture over the white chocolate chips and stir. Do not add the white chocolate to the warm mixture or the chocolate may seize and become clumpy.
• Let lemon curd white chocolate ganache cool slightly, but pour over a cooled cheesecake. Spread and refrigerate or freeze the cheesecake to allow the ganache to set quickly. Once set, the cheesecake can be sliced.

Good to Know:

• Ultimately, don’t worry about the cracks. No one will notice after you have covered the cheesecake with the topping. And even after you slice the cheesecake, the cracks disappear!
• Chill for at least 2 hours, or overnight, before slicing. A cheesecake slices easiest when it is very cold. A hot knife technique works for cutting the perfect slices.
• Cheesecakes and cheesecake slices freeze perfectly! And thaw quickly. To preserve cheesecakes for freezing, use wax paper or parchment paper squares folded around a knife and pressed into the cheesecake. To view this amazing technique, visit Instagram @taste.thekitchennextdoor in the “cheesecake” highlight bubble.

Recipe Notes:

In the photos, the cheesecake top is decorated with “Wafer Cookie Crunch Filling” and Lemon White Chocolate KitKat pieces. To make your own “Wafer Cookie Crunch Filling” refer to cakebycourtney.com Lemon KitKat Cake for the recipe. It’s amazing! I also added Callebaut Mona Lisa White Chocolate Crisp Pearls. The Lemon Curd White Chocolate Ganache does stand alone very well if you want to keep it simple. You could also add whipped cream.

So why not give this Lemon White Chocolate Cheesecake a try! And share with your friends and family!!

Don’t forget to snap a photo for Instagram before digging in!

–Kim

Print Recipe

Lemon White Chocolate Cheesecake

Looking for a dessert that’s both rich and refreshing? Look no further than our Lemon White Chocolate Cheesecake! This luscious treat boasts a velvety smooth texture and a subtle lemon flavor that’s perfectly complemented by a tangy lemon Oreo crust. But the real start of the show? The zesty lemon curd white chocolate ganache that crowns this masterpiece, adding a decadent touch.

Prep Time50 minutes mins

Cook Time1 hour hr 20 minutes mins

Chilling Time2 hours hrs

Course: Dessert

Keyword: cheesecake, lemon, white chocolate

Servings: 9 inch cheesecake

Author: Kim Melanson

Equipment

• 9-inch springform pan

Ingredients

Lemon Curd

• 1 cup (200g) granulated sugar
• 1 Tablespoon grated lemon zest 1-2 lemons
• ½ cup lemon juice 3-4 lemons
• 3 eggs
• 4 egg yolks
• 4 Tablespoons (56.5g) unsalted butter cubed

Lemon Cookie Crust:

• 24 (292g) lemon sandwich cookies with centers
• 3 Tablespoons (42g) unsalted butter melted

Lemon White Chocolate Cheesecake Batter:

• 2 cups (340g) white chocolate chips Ghirardelli preferred
• ¼ cup (59.5g) heavy cream
• 4 packages (32 oz/908g) cream cheese room temperature
• ¾ cup (148.5g) granulated sugar
• 3 Tablespoons (22.5g) all-purpose flour
• 3 large eggs + 2 yolks room temperature
• 1 teaspoon lemon emulsion
• ¾ cup lemon curd room temperature

Lemon Curd White Chocolate Ganache:

• 1 cup lemon curd
• 2 Tablespoons heavy cream
• ½ cup 3.5 oz/100g white chocolate

Instructions

Lemon Curd

• Whisk sugar, lemon zest, and lemon juice in a medium saucepan. Whisk the eggs in a small bowl and then whisk into the lemon mixture.
• Cook the mixture over medium-low heat, whisking constantly, until it’s thick and pudding-like, about 6-8 minutes. Remove from the heat and whisk in the butter pieces until completely melted and smooth.
• Strain through a fine-mesh sieve, using a rubber spatula to press the mixture through the sieve into a bowl. Press plastic wrap directly onto the lemon curd, to prevent a skin from forming. Refrigerate until cool. Can refrigerate for up to 5 days or freeze in a resealable bag for several months.

Lemon Cookie Crust:

• Preheat oven to 350°F. Prepare 9 to 10-inch springform pan by coating bottom with non-stick spray. Place parchment paper circle. Spray bottom and sides of pan again liberally.
• Place cookies in food processor and pulse until fine crumbs. Add melted butter and mix until incorporated.
• Place crust crumbs in prepared springform pan. And press until flat in bottom.
• Bake crust in 350°F (177° C) oven for 10 minutes. Remove and allow to cool.
• Raise oven temperature to 450°F (232° C) to prepare to bake cheesecake.

Lemon White Chocolate Cheesecake:

• While crust is baking, prepare cheesecake batter. Place heavy cream in microwave for 30-60 seconds. Pour warm cream over measured white chocolate and stir until smooth. Heat mixture for 15-30 seconds if not melted completely. Set aside to cool. It will resemble a paste.
• Place cream cheese in a large bowl. With hand mixer on low speed, cream the cream cheese. Add sugar and flour. Continue to cream on low speed until well blended. Add room temperature white chocolate paste and mix on low until smooth.
• On low speed, blend in eggs, one at a time. Scrape bowl well and blend if needed until smooth. Add lemon emulsion and lemon curd. Mix on low speed just until combined. Scrape bowl and mix again until no white remains.
• Add about ½-¾ cup of the batter onto the cooked lemon cookie crust in the springform pan. Spread carefully to the edges while not disturbing the cooked crust. Add one layer of horizontally placed lemon Oreos, just around the outer edge of the cheesecake—not in the center.
• Pour the remaining cheesecake batter into the springform pan, up to the top edge. Smooth with a spatula.
• Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes. Turn off oven, but leave cheesecake in oven for another 40 minutes with the oven door closed.
• Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan to release and prevent cracking as cheesecake shrinks. Cool completely until room temperature. Chill in refrigerator for at least 2 hours before adding lemon curd white chocolate ganache to the top.
• Make lemon curd white chocolate ganache by adding lemon curd and 1/3 cup heavy cream in a microwave save bowl. Stir well until incorporated, then heat for 1-2 minutes, until steaming. Pour onto white chocolate chips and stir until smooth. Heat in microwave for 15-30 seconds more if not melted. Allow to cool slightly, but not set up.
• Remove cheesecake from springform pan. Smooth sides of cheesecake with a plastic bench scraper or metal spatula. Spread lemon curd white chocolate ganache on top of cheesecake with a spatula. Smooth and nudge toward edge of cheesecake top, but leave a slight edge. Return to refrigerator (or freezer) to harden the ganache. Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.

Notes

Optional Decoration for Top of Cheesecake:

Photos for this recipe show a decorated cheesecake top. I used “Wafer Cookie Crunch Filling” and Lemon White Chocolate KitKat pieces. At cakebycourtney.com, in the recipe for the Lemon KitKat Cake, make the “Wafer Cookie Crunch Filling” and spread on the softened lemon curd white chocolate ganache before it sets up. Lemon White Chocolate KitKat pieces, are available if in the Easter season. Otherwise, leave plain because the lemon curd white chocolate ganache speaks for itself. Or you can add whipped cream.