Lemony White Chocolate Cheesecake

Why You’ll Love This Recipe

I adore how the sweetness of white chocolate balances perfectly with the fresh lemon juice and zest. The texture turns out incredibly smooth and creamy thanks to the gentle water bath baking method.

I also appreciate that this cheesecake feels special enough for holidays and celebrations, yet simple enough to prepare with basic baking ingredients. After chilling overnight, the flavors deepen and the texture becomes even more luscious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1-1/4 cups all-purpose flour
2 tablespoons confectioners’ sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed

For the 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 garnish:
white baking chocolate curls
lemon zest strips

Directions

I begin by preheating the oven to 325°F. I place a 9-inch springform pan on a double layer of heavy-duty foil and wrap it securely to prevent water from leaking in during baking.

To prepare the crust, I combine the flour, confectioners’ sugar, and lemon zest in a bowl. I cut in the cold butter until the mixture becomes crumbly. I press it firmly onto the bottom and about 1 inch up the sides of the prepared pan. I place the pan on a baking sheet and bake for 25 to 30 minutes, until golden brown. I let it cool completely on a wire rack.

For the filling, I beat the softened cream cheese and sugar together until smooth. I mix in the melted and cooled white chocolate, flour, heavy cream, lemon juice, lemon zest, and vanilla extract. I stir until well combined.

Next, I add the lightly beaten eggs and mix on low speed just until incorporated. I avoid overmixing to keep the texture smooth. I pour the filling into the cooled crust.

I place the springform pan into a larger baking pan and carefully add about 1 inch of hot water to create a water bath. I bake for 65 to 85 minutes, until the center is just set and the top appears slightly dull.

After baking, I remove the pan from the water bath and let it cool on a wire rack for 10 minutes. I gently run a knife around the edge to loosen it and continue cooling for another hour. Then I refrigerate it overnight to fully set.

Before serving, I remove the side of the springform pan and garnish with white chocolate curls and lemon zest strips if I want an extra decorative touch.

Servings and Timing

Servings: 12

Prep time: 25 minutes
Bake time: 65–85 minutes
Cooling and chilling time: approximately 8 hours
Total time: about 9 hours 35 minutes

Variations

I sometimes add a tablespoon of lemon curd to the batter for a stronger citrus flavor. If I want a slightly sharper taste, I increase the lemon juice by a small amount.

For a different crust, I occasionally substitute crushed graham crackers mixed with melted butter instead of the flour-based crust.

When I want a decorative finish, I top it with fresh berries such as raspberries or blueberries for added color and brightness.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. I keep it tightly wrapped to prevent it from absorbing refrigerator odors.

If I want to freeze it, I wrap individual slices in plastic wrap and place them in an airtight container. It freezes well for up to 2 months. I thaw slices overnight in the refrigerator before serving.

Since this is a chilled dessert, reheating is not necessary.

FAQs

Why do I need a water bath?

I use a water bath to ensure gentle, even baking. It helps prevent cracks and keeps the texture smooth and creamy.

How do I know when the cheesecake is done?

I look for a center that is just set but still slightly jiggly. It will firm up completely as it cools and chills.

Can I use white chocolate chips instead of baking chocolate?

Yes, I can use high-quality white chocolate chips, but I make sure they melt smoothly and are fully cooled before adding them to the batter.

What if my cheesecake cracks?

Even if cracks appear, the flavor will still be delicious. I often cover minor cracks with garnish or a light layer of whipped cream.

Can I make this cheesecake ahead of time?

Yes, I actually prefer making it a day in advance. The overnight chill improves both the texture and the flavor.

Conclusion

This Lemony White Chocolate Cheesecake is one of my favorite desserts to prepare for special occasions. I love the way the creamy white chocolate filling pairs with bright lemon notes and a buttery crust. After a full chill, every slice turns out smooth, rich, and perfectly balanced — a dessert that always feels worth the wait.