Lemony White Chocolate Cheesecake

I was recently given a magazine from an sweet elderly neighbor of mine called “Taste of Home Cooking School” and when I saw this recipe in the magazine, I had to make it! I kept thinking about how cool and refreshing it might be and how creamy!  I made this cheesecake last night and the first thing I thought about this morning was how it turned out.  I went to the fridge and loosened the sides of the springform pan and it came apart so easily.  I immediately took out a knife and cut into this cheesecake, and grabbed a fork and took the first bite, and I have to tell you I was NOT disappointed! This is a cheesecake I will make again and again.  It’s so creamy, and the lemon is light and refreshing! What a great cheesecake!

Thank you Dorothy for giving me such a great magazine

so I could find and make this yummy cheesecake!



1 and 1/2 cups all-purpose flour

2 Tablespoons confectioner sugar

1 teaspoon grated lemon peel

1/2 cup cold butter, cubed


4 packages (8-ounce each) cream cheese, softened

1 and 1/4 cups sugar

2 Tablespoons all-purpose flour

2 Tablespoons lemon juice

2 Tablespoons heavy whipping cream

2 teaspoons vanilla extract (real, not artificial)

4 eggs; lightly beaten

10 ounces white baking chocolate, melted and cooled

2 teaspoons grated lemon


1. Place a 9-inch springform pan on a double thickness of heavy-duty foil (about 18-inch square).  Securely wrap foil around the pan; set aside.

2. For Crust:  In a small bowl, combine the flour, confectioner sugar and 1 teaspoon grated lemon peel; cut in butter until crumbly.  Press onto the bottom and 1 inch up side of prepared pan.  Place on a baking sheet.  Bake at 325 F for 25 to 30 minutes, or until golden brown.  Cool on a wire rack.

3. In a large bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add egg; beat on low-speed just until combined. Stir in white chocolate and lemon peel.  Pour into crust.

4. Place pan in a large baking pan; add 1-inch of hot water to a larger pan.  Bake at 325 F for 70 to 85 minutes, or until center is just set and top appears dull.

5. 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 cheesecake overnight.

Recipe from “Taste of Home Cooking School” magazine May 2010.

2 thoughts on “Lemony White Chocolate Cheesecake

  1. Rosetta, You should be on Pinterest with your recipes and blog. It would get a lot more exposure and your recipes would be shared by so many people. I enjoy Pinterest much more than Facebook. I hope you check it out.


  2. I’ll have to check it out sometime Susie, the photos look so pretty on Pinterest. We are getting into the holiday season now and probably sometime afer the holidays I’ll look at Pinterest more! I saw it in the past and was not sure how it worked. Thanks for the reminder Susie!


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