Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It’s always a hit! \u2014Marlene Schollenberger, Bloomington, Indiana<\/p>\n","protected":false},"author":7061,"featured_media":1330160,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,306910,305953,304173,306980,304328,306936,304288,305487,304515,304343,307104,304368,306848,307199,304348,304268,304558,324623,304150,307030,304353],"categories-v2":[310461,309438,309906,311660,309455,310014,311665,308988,308319,308984,309934,259620,310796,308880,308993,310155,308745,309603,310245,309000,259483,308910,309177,309434,339208,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Lemon Dream Cheesecake","post_link":"\/recipes\/lemon-dream-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemon-Dream-Cheesecake_EXPS_FT24_93312_0329_JR_1.jpg"},{"post_title":"Strawberry 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Cheesecake","post_link":"\/recipes\/lemon-surprise-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Surprise-Cheesecake_exps18876_CM2406672D09_30_3bC_RMS.jpg"},{"post_title":"Chocolate Raspberry Cheesecake","post_link":"\/recipes\/chocolate-raspberry-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Raspberry-Cheesecake_exps42069_TH1789927D85B_RMS.jpg"},{"post_title":"White Chocolate-Raspberry Mousse Cheesecake","post_link":"\/recipes\/white-chocolate-raspberry-mousse-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/White-Chocolate-Raspberry-Mousse-Cheesecake_exps125883_THCA2449046B01_20_2bC_RMS.jpg"},{"post_title":"Tangy Lemon Cheesecake","post_link":"\/recipes\/tangy-lemon-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9567_TH10019C27A.jpg"},{"post_title":"Chocolate-Covered White 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Cheesecake","post_link":"\/recipes\/cranberry-white-chocolate-chunk-cheesecake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps157518_SD163324C08_05_4b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_PWR09_40135_B12_01_2b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/lemony-white-chocolate-cheesecake\/","name":"Lemony White Chocolate Cheesecake","datePublished":"2018-01-01","dateModified":"2023-12-30","prepTime":"PT30M","cookTime":"PT01H05M","totalTime":"PT01H35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/EXPS_PWR09_40135_B12_01_2b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! —Marlene Schollenberger, Bloomington, Indiana","recipeIngredient":["1-1\/4 cups all-purpose flour","2 tablespoons confectioners' sugar","1 teaspoon grated lemon zest","1\/2 cup cold butter, cubed","FILLING:","4 packages (8 ounces each) cream cheese, softened","1-1\/4 cups sugar","10 ounces white baking chocolate, melted and cooled","2 tablespoons all-purpose flour","2 tablespoons heavy whipping cream","2 tablespoons lemon juice","2 teaspoons grated lemon zest","2 teaspoons vanilla extract","4 large eggs, lightly beaten, room temperature","Optional: White baking chocolate curls and lemon zest strips"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 325\u00b0. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside."},{"@type":"HowToStep","text":"In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the side of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack."},{"@type":"HowToStep","text":"In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust."},{"@type":"HowToStep","text":"Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull."},{"@type":"HowToStep","text":"Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove side of pan. Garnish with white chocolate and lemon zest strips if desired."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 637 calories","fatContent":"45g fat (28g saturated fat)","cholesterolContent":"182mg cholesterol","sodiumContent":"327mg sodium","carbohydrateContent":"49g carbohydrate (36g sugars","fiberContent":"0 fiber)","proteinContent":"11g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.952381,"reviewCount":63,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Donna2693"},"reviewBody":"
This cheesecake is always a hit! I substitute the recipe crust for lemon Oreos (thin) and that truly makes for great additional lemon flavor. Just grind up the cookies in food processor, cut in the cold butter and press into your pan. DELICIOUS!,,<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robyn633"},"reviewBody":"
I neverwrite reviews but this cheesecake is exceptional. I made 3 suggested adjustments from different reviewers which worked wonderfully... I made the crust from 2 rows of lemon Oreos + 1 stick cold cubed butter and a tablespoon of zest in a crushed in a processor, and baked for 20 then cooled. I doubled lemon juice and after overnight refrigeration drizzled melted white chocolate across the top. DELICIOUS <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Julia226"},"reviewBody":"
So I made a few adjustments\u2026\u2026.used Oreo Lemon Thins for crust, great idea; as well, I added a generous 1\/2 cup chopped pecans to the crust mixture to give some texture. I substituted 8 Oz mascarpone cheese for one block of the cream cheese, makes the finished product a bit fluffier. Added every bit of lemon juice and lemon zest I could squeeze out of two lemons, which turns out to be more than the recipe calls for (but we love lemon). My house is smelling wonderful, baking Easter dessert!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"catlovesbooks"},"reviewBody":"
Perfection in cheesecake form.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lulu1477"},"reviewBody":"This cake is outstanding. I doubled zest and lemon juice but did not change anything else. My family and friends raved about it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCorn"},"reviewBody":"This is a very dense, rich cheesecake which my husband ranks in the top 5 of things that I have made! I doubled the lemon zest because the lemon flavor was too subtle when tasting. Also, I decided to melt the leftover (2 oz) white chocolate and drizzle on top of the cheesecake instead of trying to make those chocolate curls. It turned out very pretty - and delicious. Also, I think the next time I will roll out the dough first instead of trying to press it into the pan as parts of it weren't pliable enough to press onto the sides. It all tasted great though! Wonderful recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFish"},"reviewBody":"Am I doing something wrong with the crust? There is no moisture to hold it together and the crust stuck to the bottom of the pan. The next time I made it, I added lemon juice to the crust and it worked a little better although even after spraying non-stick spray, the crust still stuck horribly....suggestions?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MikelJoseph"},"reviewBody":"I liked this recipe. A few things I would recommend. Use double the lemon juice. Use double the lemon zest. Trust me. Use a third less sugar. Skip whipped topping. The sugar will overpower the lemon taste. I used double the lemon and it was still way too sweet. Otherwise. Delicious!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LindaAukerman"},"reviewBody":"I made this for our Christmas dessert. And it\u2019s AMAZING! I followed the recipe to an \u201cT\u201d I did not use springform pan. Mine leaks I used a deep dish 9 X 13 glass dish lined with parchment paper and turned out beautifully. Baked almost 60 min. I made a tangy lemon sauce to drizzle over it !! Beyond 5 stars!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest434"},"reviewBody":"So delicious and creamy. I doubled the lemon juice and zest, but kept everything else the same and it was perfect. I will definitely make again and this is my go-to cheesecake base.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JoyCoffey"},"reviewBody":"I'm a food critique and an event bigger critique of my own cooking. Actually I don't think it is so much I am a critique as I have a refined palate. And let me tell you, my palate enjoyed this recipe so much I almost smacked my own mouth! Taking the first bite I stared at what was left before me grinning like a kid on Christmas morning anxiously awaiting the next bite. I impressed myself. My husband, a man of few words, said it was the best cheesecake he has ever eaten. So, thank you for sharing this recipe. It is added to my recipe box that I will hand down to my daughters one day.Tips: I did add the icing that grandma ikik recommended and it definitely added to the flavor. After refrigerating over night and before serving the next morning I added grated white chocolate to the cake. Now, I'm not bragging, well maybe I am, maybe I'm just proud, but I have been consistently making cheesecakes that do NOT crack. Take your time with a cheesecake, enjoy being in the kitchen, have your ingredients at room temperature before starting and most importantly find your patience- believe me, a cheesecake that is perfect without cracks is deeply gratifying.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DebbieWilson"},"reviewBody":"Yummy andperfect! The only thing I'd change is maybe reserving some of the white chocolate Nd chopping it up and adding it . I really don't know what the white chocolate does but add extra fat and calories. It was so good though!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CJDCowling"},"reviewBody":"This recipe is wonderful, I have made it several times and it has been loved by everyone.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HEATHERBOYD"},"reviewBody":"I absolutely love this recipe! I have made it numerous times as is, but I've also used it as a base for others minus the lemon. I've done everything from maple to caramel to almond. Also, with different crusts from gingersnaps to pecan sandies to oreos....So many more bases and crusts!! Try this recipe exactly as written and you cannot go wrong....I promise!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"flyglo"},"reviewBody":"This is amazing! It has replaced my holiday cheescake that I have been making for years. I do add white chocolate ganache on the top, sometimes with berries. You will love it. The crust makes it stand above the rest! I am so tired of graham cracker crusts. We will be having this for Easter. It is so delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"This is my second time making this delicious dessert and it did not disappoint. My youngest son who loves lemons, white chocolate and cream cheese was in heaven when I made this for his birthday.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-08-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"k_s9"},"reviewBody":"Let me tell U it's a five star recipe!! Made it yesterday for the first time and everyone loved it even though I didn't have lemons at home..I used limes instead n it still was perfect...did make a change or two as suggested in comments...placed a parchment paper for easily removal of cheesecake from the pan, made a biscuit Base, didn't add any sugar, just a few cashews finely ground and the same amount of lime zest n butter as recipe calls for ...the Base didn't harden at all was just right ...the cheesecake recipe I just halved cuz 4 pkgs seemed a lot to me n I think it serves OK, Doesn't have a very strong lemony taste so if u like u can add more zest or a tbsp more of lemon juice or make a lemony\/lime glaze as suggested in a review, I topped it with whipped cream n that complimented the cheesecake....one can go for a second piece immediately ...its that good n refreshing :) A must try for everyone.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-05-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AndreaHatfield"},"reviewBody":"absolutely delicious! I added stabilized whipped cream topping, yum. I lined pan with parchment paper to keep crust from sticking. This was only my second time making cheesecake and it was perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"christyan17"},"reviewBody":"This is delicious, but there is WAY too much batter for a 9 inch springform pan. It took forever to cook, and the top started to brown. I'll try an 11 inch pan next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pam2310"},"reviewBody":"I did do as grandma ikki suggested. By making a lemon glaze. I think it needed the extra lemon flavor. Excellent flavor. One person commented how to keep the crust from sticking to the back of the spoon. I used a measuring cup to press it on the bottom and up the sides. Absolutely delicious!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kramerstacey15"},"reviewBody":"This is delicious!! The crust in the recipe didn't really work. It would not stick together and there was no pressing it up the sides of the pan. The second time I made this, I halved the recipe, used a graham cracker crust, and baked in a muffin pan for about 20 minutes. They turned out perfectly. I also made the glaze mentioned in another post both times. It was wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Laurelsinthekitchen"},"reviewBody":"Made this for family from Norway. It was delicious; I would make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"40135","romance_copy_dek":"Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. 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It's always a hit! —Marlene Schollenberger, Bloomington, Indiana","FreezerDirections":"Wrap individual portions of cheesecake in foil and place in freezer containers. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.","FreezerDirectionsTitle":"Can you freeze Lemony White Chocolate Cheesecake?","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Preheat oven to 325\u00b0. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. ","SequenceNo":1},{"Direction":" In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the side of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.","SequenceNo":2},{"Direction":" In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. ","SequenceNo":3},{"Direction":" Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. ","SequenceNo":4},{"Direction":" Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove side of pan. Garnish with white chocolate and lemon zest strips if desired.","SequenceNo":5}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Freezer-Friendly","ID":304343},{"Name":"Make-Ahead","ID":304348},{"Name":"Winning Recipes","ID":304353},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Cheesecakes","ID":305953},{"Name":"Holidays & Events","ID":304368},{"Name":"Events & Gatherings","ID":304515},{"Name":"Potluck","ID":304558},{"Name":"Ingredients","ID":306848},{"Name":"Cheese","ID":306910},{"Name":"Chocolate & Cocoa","ID":306980},{"Name":"Cream Cheese","ID":306936},{"Name":"Fruits","ID":307104},{"Name":"Lemons","ID":307199},{"Name":"White Chocolate","ID":307030},{"Name":"Meal Types","ID":304268},{"Name":"Desserts","ID":304288},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 637 calories, 45g fat (28g saturated fat), 182mg cholesterol, 327mg sodium, 49g carbohydrate (36g sugars, 0 fiber), 11g protein. 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