Lemony White Chocolate Cheesecake Recipes

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LEMONY WHITE CHOCOLATE CHEESECAKE



Lemony White Chocolate Cheesecake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 325°. 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. , 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 sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., 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. , 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. , 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 sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

Nutrition Facts : Calories 637 calories, Fat 45g fat (28g saturated fat), Cholesterol 182mg cholesterol, Sodium 327mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 0 fiber), Protein 11g protein.

LEMON-WHITE CHOCOLATE CHEESECAKE BITES



Lemon-White Chocolate Cheesecake Bites image

Satisfy your cheesecake craving with one of these little lemony desserts...in less than half the time a whole cheesecake requires.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 18

Number Of Ingredients 10

1/2 cup graham cracker crumbs (8 squares)
1 teaspoon sugar
2 tablespoons unsalted butter, melted, slightly cooled
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon grated lemon peel
4 1/2 teaspoons fresh lemon juice
1/2 cup white vanilla baking chips
1 teaspoon vegetable oil

Steps:

  • Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
  • In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
  • Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
  • In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE



Contest-Winning White Chocolate Cheesecake image

This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

7 whole cinnamon graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup plus 2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 large egg yolks, lightly beaten
8 ounces white baking chocolate, melted and cooled
STRAWBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1-1/2 cups chopped fresh strawberries
Red food coloring, optional
Melted white chocolate

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.

WHITE CHOCOLATE LEMON CHEESECAKE



White Chocolate Lemon Cheesecake image

The creamy and delicate flavors of white chocolate and acidic and bright flavors of lemon are combined in this ever so creamy cheesecake so an amazing party will happen in your mouth. It is do die for! I found it while looking on the internet for a yummy cheesecake, do to the fact that I had so much cream cheese that I didn't even know what to do with it all. Turns out, this is an award winning cheesecake! That award is well deserved. I made the crust my own version, and increased the amount of white chocolate and vanilla extract, but if you would like to have the exact recipe, feel free to go to this direct link: (Cooking time includes chilling time) http://www.tygerbright.com/lemoncheesecake.htm

Provided by young n fun

Categories     Cheesecake

Time 15m

Yield 1 cheesecake, 20 serving(s)

Number Of Ingredients 12

2 cups lemon cream-filled vanilla sandwich cookies or 2 cups sugar lemon cookies, crushed into crumbs
1/3-1/2 cup butter or 1/3-1/2 cup margarine, melted
12 ounces white chocolate
1/2 cup cream, plus
1 tablespoon cream
1 1/2 lbs cream cheese, softened
1 1/2 cups sugar
4 eggs
1/3 cup fresh lemon juice
3 grated lemons, peel
2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract

Steps:

  • Crust:.
  • Preheat oven to 350°F.
  • Spray bottom and sides of a spring form pan with non-stick spray.
  • In a medium size bowl, combine crumbs with butter or margarine and press onto bottom of pan.
  • Bake for 10 minutes.
  • Remove from oven (don't turn oven off!) and cool.
  • Filling:.
  • While crust is baking, place a small saucepan filled about half way with water and allow to simmer. Place white chocolate and heavy cream in a metal bowl and place bowl over saucepan. Stir white chocolate with heavy cream until most or all of white chocolate is melted. Once all melted, remove from heat and allow to cool slightly.
  • Using a food processor or electric mixer, beat cream cheese until smooth. Add sugar slowly.
  • Mix in the white chocolate mixture until well combined. Add eggs, one at a time. Add lemon juice, lemon extract, vanilla extract, and lemon peel. Mix until well combined. Do not over mix please!
  • Pour the filling into the crust. Bake for 45-50 minutes.
  • Remove from oven and cool on wire rack until cheesecake has cooled down to room temperature. Remove the sides of the springform pan and chill in refrigerator until cool.
  • Enjoy!

Nutrition Facts : Calories 336, Fat 23.5, SaturatedFat 14.3, Cholesterol 97.7, Sodium 154.6, Carbohydrate 28.4, Fiber 0.8, Sugar 25.3, Protein 5.2

LEMONY WHITE CHOCOLATE CHEESECAKE



Lemony White Chocolate Cheesecake image

"It takes some time to prepare this eye-catching cheesecake, but the luscious combination of tangy lemon and rich white chocolate is hard to beat!" From taste of home. Chilling time not included.

Provided by Courtly

Categories     Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 cups flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon peel
1/2 cup cold butter, cubed
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
2 tablespoons flour
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
10 (1 ounce) white chocolate baking squares, melted and cooled
2 teaspoons grated lemon peel

Steps:

  • Place a 9 inch springform pan on a double thickness of heavy-duty foil [about 18 inches square]. Securely wrap foil around pan; set aside.
  • In a small bowl, combine the flour, confectioners' sugar and lemon peel; cut in butter until crumbly. Press onto the bottom and 1 inch up the sides of prepared pan. Place on a baking sheet. Bake at 325 for 25-30 minutes or until golden brown. Cool on a wire rack.
  • In a large mixing bowl, beat cream cheese and vanilla until well blended. Add eggs; beat on low speed just until combined. Stir in white chocolate and lemon peel. Pour into crust.
  • Place pan in a large baking pan; add 1 inch of hot water to larger pan. Bake at 325 for 65-85 minutes or until center is just set and top appears dull.
  • Remove pan from water bath . Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan before slicing.

Nutrition Facts : Calories 608.4, Fat 42.7, SaturatedFat 26.6, Cholesterol 110.2, Sodium 300.9, Carbohydrate 49.5, Fiber 0.5, Sugar 36.4, Protein 8.7

LEMON-WHITE CHOCOLATE MINI CHEESECAKES



Lemon-White Chocolate Mini Cheesecakes image

Spiff up your next social occasion with Lemon-White Chocolate Mini Cheesecakes. These Lemon-White Chocolate Mini Cheesecakes are tiny but mighty. The flavor combination of creamy white chocolate and bright, citrusy lemon makes these mini cheesecakes a tea party classic!

Provided by My Food and Family

Categories     Baking Ingredients

Time 3h20m

Yield 12 servings

Number Of Ingredients 8

1 pkg. (4 oz.) BAKER'S White Chocolate, divided
28 square shortbread cookies (1-1/2 inch), divided
2 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 tsp. zest and 1/4 cup juice from 2 lemons
2 eggs

Steps:

  • Heat oven to 325°F.
  • Melt 2 oz. chocolate as directed on package; set aside for later use.
  • Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each prepared cup.
  • Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  • Bake 17 to 20 min. or until centers are almost set. Cool completely.
  • Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 18 g, Protein 5 g

WHITE CHOCOLATE CHEESECAKE WITH CINNAMON AND LEMON



White Chocolate Cheesecake with Cinnamon and Lemon image

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Lemon     Almond     Spring     Cinnamon     Shavuot     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8-10 servings

Number Of Ingredients 22

Crust
1 cup whole almonds, toasted
3/4 cup ground crisp lemon-flavored cookies (about 2 1/2 ounces)
3 tablespoons sugar
1 teaspoon grated lemon peel
1/4 cup (1/2 stick) unsalted butter, melted
Filling
3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
2 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1 cup sour cream, room temperature
1/4 cup fresh lemon juice
2 teaspoons finely grated lemon peel
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
5 large eggs
Topping
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup whipping cream
2 teaspoons (packed) grated lemon peel
1/3 cup sliced almonds, toasted
White chocolate curls

Steps:

  • For crust
  • Position rack in center or oven and preheat to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of foil. Finely grind 1/2 cup almonds, cookies, sugar and lemon peel in processor. Add butter and 1/2 cup almonds. Process until nuts are chopped and moist clumps form. Press mixture onto bottom (not sides) of pan. Bake until crust is golden, about 20 minutes. Cook. Maintain oven temperature.
  • For filling
  • Stir white chocolate in top of double boiler set over simmering water until chocolate melts. Cool to lukewarm, stirring occasionally.
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Gradually beat in sour cream and juice, then melted chocolate, peel, vanilla and cinnamon. Beat in eggs 1 at a time.
  • Transfer filling to crust. Bake until edges of cheesecake puff and crack and center is just set, about 1 hour 15 minutes. Remove from oven. Run small knife around sides of cake to loosen. Remove foil. Chill cheesecake uncovered overnight.
  • For topping
  • Combine white chocolate and cream in top of double boiler set over simmering water. Stir until chocolate melts. Whisk in grated lemon peel. Cool to room temperature.
  • Release pan sides from cake. Transfer cake to platter. Pour topping over center of cake, spreading evenly and leaving 1/2-inch border around edge of cake. Garnish with sliced almonds and white chocolate curls. Chill until topping is cold. (Can be made 1 day ahead. Cover; keep chilled.)

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