Lemon White Chocolate Cheesecake


  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup white chocolate chips, melted and slightly cooled
  • 2 lemons, zest and juice
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan to form crust. Bake for about 10 minutes, then cool.
  2. In a large bowl, beat softened cream cheese with 1 cup sugar until smooth. Gradually add eggs, one at a time, blending until fully incorporated.
  3. Stir in melted white chocolate, lemon zest, lemon juice, and vanilla extract until combined. Pour filling over cooled crust.
  4. Bake for 50-60 minutes, or until cheesecake is set and center barely jiggles.
  5. Cool in pan on wire rack for 10 minutes. Run a knife around the edge to loosen, then cool completely before removing rim.
  6. Chill in refrigerator for at least 4 hours, preferably overnight, to set flavors and firm texture.

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