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White Chocolate Lemon Cheesecake

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White Chocolate Lemon Cheesecake
2010-12-31 Desserts
4.9 87

A luscious lemon filling bakes on an almond crust and is topped with a white chocolate topping. What could be more beautiful?!

  • Servings: 12
  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs


1¼ cups Almonds, finely chopped
3 Tbsp Unsalted Butter, melted
3 Tbsp Granulated Sugar
2 Tbsp All-purpose Flour
28 oz Softened Cream Cheese
¼ cup Packed Light Brown Sugar
½ cup Granulated Sugar
4 Large Eggs
1 Tbsp Fresh Lemon Juice
2 Tbsp Cointreau Liqueur, or increase lemon juice to 5 tablespoons
2 Tbsp Vanilla Extract
½ tsp Ground Cinnamon
1 cup Dairy Sour Cream
1 cup White Chocolate Baking Morsels or Crushed White Chocolate Bar
⅓ cup Heavy Cream
1 Tbsp Cointreau Liqueur or 1/4 Teaspoon Lemon Extract
Whipped Cream
Other Optional Garnishes: Sliced Almonds, lemon peel, lemon preserves, shaven white chocolate.


Heat oven to 425 degrees. For crust, combine all crust ingredients; mix well. Press into bottom of 9-inch springform pan. Bake 12-15 minutes or until golden. Cool while preparing filling.

Reduce oven temperature to 350 degrees. Beat cream cheese in large mixer bowl on high speed of mixer until fluffy. Gradually beat in sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition.

Mix in lemon juice, Cointreau, vanilla and cinnamon. Gently fold in sour cream. Pour over crust. Bake 65-70 min. or until center of cake is just set. Remove from oven and cook completely on wire rack. Refrigerate covered, several hours or overnight.

For topping, combine white chocolate and cream in small heavy saucepan.

Heat over low to moderate heat, stirring frequently, until chocolate is melted. Remove from heat; cool 10 minutes. Stir in Cointreau or lemon extract. Pour over cake. Refrigerate 2-3 hours, or until topping is set.

To serve, place springform pan on serving plate. Carefully run metal spatula around edges. Remove sides of pan. Pipe whipped cream through pastry tube fitted with rosette tip around outer edges of top of cheesecake.

Helpful Tips:

Crushed Chocolate cookies (oreo) can be used for the crust.