Lemony White Chocolate Cheesecake


For the crust:

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter, melted

For the filling:

10 oz white baking chocolate, chopped

3 packages (8 oz each) cream cheese, softened

3/4 cup sugar

3 large eggs, lightly beaten

1/4 cup lemon juice

1 tablespoon grated lemon zest

1 teaspoon vanilla extract

For the topping:

1 cup sour cream

1/4 cup sugar

1 teaspoon vanilla extract

Fresh raspberries and lemon zest for garnish (optional)


Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture onto the bottom of the prepared pan. Bake for 10 minutes. Cool on a wire rack.

In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring until smooth. Set aside to cool slightly.

In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs and beat on low speed just until combined. Stir in the melted white chocolate, lemon juice, lemon zest, and vanilla extract until well combined.

Pour the filling over the crust. Bake for 50-55 minutes or until the center is just set and the top appears dull. Remove from the oven and let cool for 10 minutes.

In a small bowl, combine the sour cream, sugar, and vanilla extract for the topping. Spread over the cheesecake. Return to the oven for 5 minutes.

Cool on a wire rack for 1 hour. Refrigerate overnight, covering when completely cooled. Garnish with fresh raspberries and lemon zest before serving if desired.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 30 minutes (plus chilling time)

Kcal: 450 kcal | Servings: 12 servings