Sunday, June 13, 2010

Lemon White Chocolate Cheesecake

Bored of plain cheesecakes?  Try this variation.  I really like lemon flavour, so I stepped up the amount of lemon peel.  The lemon curd sauce is simply delicious.  (In fact, I'm tempted to just eat the sauce by itself)


  • Crust
    • 1 1/4 cups flour
    • 2 tbsp confectioner's sugar
    • 2 tsp grated lemon peel
    • 1/2 cup cold butter, cubed
  • Filling
    • 4 packages (8 oz each) cream cheese
    • 1 1/4 cups sugar
    • 2 tbsp flour
    • 2 tbsp lemon juice
    • 2 tbsp heavy whipping cream
    • 2 tsp vanilla
    • 4 eggs, beaten
    • 10 oz white baking chocolate, melted
    • 4 tsp grated lemon peel
  • Lemon curd
    • 2 eggs
    • 3/4 cup sugar
    • 2 tbsp butter
    • 1/2 cup lemon juice
    • 2 tbsp grated lemon peel


  1. Wrap 9-inch springform pan in double thickness aluminum foil.
  2. Combine flour, confectioner's sugar, and lemon peel.  Cut in butter until crumbly.
  3. Press crust in bottom and 1-inch up sides of springform pan.  Bake at 325ºF for 25 minutes.
  4. In large bowl, mix cream cheese and sugar until smooth.  Add flour, lemon juice, cream, and vanilla.  Mix well.
  5. Add egss and mix well.
  6. Add white chocolate and lemon peel.  Mix well.  Pour into crust.
  7. Place springform pan in water bath.  Bake at 325ºF for 65-85 minutes.  (There's an art to timing this right.  It should look dull on top but still a little soft in the middle)
  8. Cool on wire rack.  Run knife along edge to separate pan from cake.  Store in fridge.
  9. For sauce, combine eggs and sugar.  Stir in butter, lemon juice, and lemon peel.
  10. Cook over low heat until mixture reaches 160ºF and is thickened.
  11. Remove from heat and cool.
  12. Drizzle over slices of cheesecake.

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