Cheesecake with lemon and white chocolate
Cooktop Cove: Hands down the best cheesecake ever!
By Georgia Lynn
Now, my dears, I have to tell you about this delicious little recipe that carries the whispers of yesteryear and the
comforts of home: Lemon White Chocolate Cheesecake. Just thinking about it makes me remember the time we
gathered around Grandma’s worn kitchen table, waiting for the Sunday sandwich that would complete our hearty
meal. Cheesecake, with its creamy texture, has always been that special dessert reserved for times when a little
extra love was needed. This hint of lemon , together with the sweetness of white chocolate, is my ode to days
gone by, presenting a perfect harmony of spicy freshness and velvety pleasure that speaks of spring meetings
and joyful gatherings over desserts worth smiling.Why would anyone search for this recipe? Well, it’s the perfect
spectacle for a family gathering or an elegant touch to end a dinner on a cheerful note. Get ready to be the talk
of the town, baby, because this cheesecake will shine like the midday sun in the clear Midwestern sky.
When it comes to serving this delicious cheesecake, I like to keep it simple. A dollop of freshly whipped cream on
the side works wonders, or perhaps even with a delicate raspberry coulis for a sour-sweet note.I think a cup of
strong coffee or a glass of chilled sweet wine would also complement it wonderfully.
Cheesecake with lemon and white chocolate
Ingredients
– 1 cup crushed graham crackers
– 2 tablespoons granulated sugar
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– 4 tablespoons unsalted butter, melted
– 3 packages (8 ounces) cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 cup clear chocolate chips, melted and slightly cooled
– 2 lemons, zest and juice
– 1 teaspoon pure vanilla extract
Instructions
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1. Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 2 tablespoons sugar and melted butter until
well combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake in the
preheated oven for about 10 minutes and then let cool.2. In a large bowl, beat the softened cream cheese with 1
cup sugar until smooth and creamy. Mix in the eggs one at a time, making sure each one is fully incorporated
before adding the next.
3. Add the melted white chocolate, lemon zest, lemon juice and vanilla extract and stir until well combined.Pour
this filling over the cooled base.
4. Bake in the preheated oven for 50 to 60 minutes or until the cheesecake is just set and the center barely
wobbles when baked.
5. Cool the cheesecake in the tin on a wire rack for 10 minutes, then run a knife around the edge to loosen it and
prevent cracks.Allow it to cool completely before removing the rim.
6. Let the cheesecake rest in the refrigerator for at least 4 hours, preferably overnight, to preserve the aroma and
firm the consistency.
Variations and Tips
If you’re feeling adventurous or simply have other citrus leftover, replace the lemon with lime or orange for a
different flavor. For a nuttier crust, mix some finely chopped walnuts or pecans into the graham cracker
crumbs.To ensure your cheesecake turns out as great and crack-free as the pride of our region’s agricultural
heritage, always use room temperature ingredients and do not open the oven door while baking. And remember:
Patience is a virtue, especially when baking cheesecakes. Never rush the cooling process.
There you have it, my dears: a white chocolate lemon cheesecake that whispers stories of past and present,
carrying the legacy of warm love to you in the kitchen of my home
This White Chocolate Lemon Cheesecake recipe sounds absolutely delightful! Here are a few additional tips and suggestions to make your cheesecake even more delicious:
1. **Crust Variations**: While graham cracker crust is classic and delicious, you can experiment with different types of crusts for added flavor and texture. Consider using crushed digestive biscuits, vanilla wafers, or even chocolate cookies for a unique twist.
2. **White Chocolate Melting**: When melting the white chocolate, it’s important to do so gently to prevent it from seizing or becoming grainy. Use a double boiler or microwave in short intervals, stirring frequently until smooth. Let it cool slightly before adding it to the cheesecake batter.
3. **Citrus Variations**: As mentioned, you can experiment with different citrus flavors such as lime or orange for a variation on the lemon cheesecake. Each citrus fruit will impart its own unique flavor profile to the cheesecake, so feel free to get creative with your combinations.
4. **Chilling Time**: Allowing the cheesecake to chill in the refrigerator for at least 4 hours, preferably overnight, is crucial for achieving the perfect texture and flavor. This allows the cheesecake to set properly and allows the flavors to meld together for the best taste.
5. **Crack Prevention**: To prevent cracks from forming on the surface of the cheesecake, be sure to bake it in a water bath or place a pan of hot water on the rack below the cheesecake while baking. This helps to create a humid environment in the oven, preventing the cheesecake from drying out too quickly.
6. **Room Temperature Ingredients**: Using room temperature ingredients, especially the cream cheese and eggs, ensures a smooth and creamy cheesecake batter. Cold ingredients can result in lumps and an uneven texture.
7. **Garnishes**: Consider garnishing your cheesecake with fresh lemon zest, whipped cream, or white chocolate shavings for a beautiful presentation and added flavor.
8. **Serving**: Allow the cheesecake to come to room temperature for about 30 minutes before serving to enhance the flavors and make it easier to slice.
Enjoy making and serving this delightful White Chocolate Lemon Cheesecake! It’s sure to be a hit with family and friends, carrying the legacy of warm love and delicious desserts.
