adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Melty lemon white chocolate cheesecake recipe
Melty lemon white chocolate cheesecake recipe
0 Likes
Prep Time:
510 minutes
Cook Time:
90 minutes
Total Time:
600 minutes
Indulgent baked lemon white chocolate cheesecake - creamy, zesty, and irresistibly delicious.
Ingredients:
  • 24.00 gm pure icing sugar
  • 75g butter, chilled, chopped
  • 2 tsp finely grated lemon rind, plus extra, to serve
  • 1 egg yolk
  • 20.00 gm iced water
  • 500g cream cheese, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 eggs, at room temperature, separated
  • 200g white chocolate, melted, cooled
  • 185ml (3/4 cup) pouring cream
  • 42.00 gm fresh lemon juice
  • 1 tsp finely grated lemon rind
  • 40.00 ml plain flour
  • 200g white chocolate, finely chopped
  • 100ml pouring cream
Instructions:
  • Preheat your oven to 200C/180C fan forced. Prepare a 22cm springform pan by flipping the base, lining it with baking paper, and securing it back in place with the paper overhanging. Grease the sides of the pan and line them with baking paper.
  • Combine flour, icing sugar, butter, and lemon rind in a food processor. Blend until the mixture resembles fine breadcrumbs. Add the egg yolk and water, then process just until the dough comes together. Transfer the dough to a lightly floured surface and knead gently until smooth. Roll out the dough between 2 sheets of baking paper into a 23cm disc. Chill the dough on a baking tray in the fridge for 30 minutes.
  • Peel off the top layer of baking paper and prick the pastry with a fork all over. Bake for 12-15 minutes or until golden brown. Allow it to cool completely before transferring to the bottom of the prepared pan, adjusting size if needed.
  • Preheat the oven to 140C/120C fan forced. In a bowl, use electric beaters to mix cream cheese and 100g (1/2 cup) sugar until smooth. Add egg yolks one by one, beating well after each. Blend in chocolate, cream, lemon juice and rind, and flour until fully combined.
  • With electric beaters, whip egg whites in a separate bowl until soft peaks form. Slowly add 55g (1/4 cup) sugar in small portions, beating well after each addition until sugar is dissolved. Gently fold in half of the egg white mixture into the cream cheese mixture until just combined. Repeat with the remaining egg white mixture, then transfer the filling into the prepared pan and smooth the surface.
  • Bake the cheesecake until the center still wobbles slightly, about 1 hour and 10 minutes. Turn off the oven, leaving the cheesecake inside with the door slightly open until it cools completely, about 2 hours. Refrigerate for at least 6 hours or overnight to chill before serving.
  • For the delicious topping, simply mix together the chocolate and cream in a microwave-safe bowl. Heat on Medium power, pausing to stir with a metal spoon every minute, for 1-2 minutes until nearly melted. Once smooth, let it cool in the fridge for about 15 minutes until slightly thickened.
  • Smoothly layer the topping on the cheesecake, then allow it to chill in the refrigerator for 15-20 minutes until firm. Serve with a garnish of additional lemon rind on top.

Similar Recipes