Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon zest
  • 1/2 cup cold salted butter (cut into chunks)
  • 4 packages (8-ounces each) full fat cream cheese (softened (see note))
  • 1 1/4 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 tablespoons freshly squeezed lemon juice (from 2-3 lemons - zest them before juicing; you'll need the zest later)
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 4 large eggs (lightly beaten)
  • 8 ounces white baking chocolate (melted and cooled to room temperature (see note))
  • 1 tablespoon lemon zest
  • Sweetened whipped cream and lemon slices for garnish (optional)

Instruction

  • Preheat the oven to 325 degrees F and make sure an oven rack is in the middle position (with another oven rack one level lower for a pan of water).
  • For the crust, in a medium bowl, whisk together the flour, powdered sugar and lemon zest. Toss in the butter cubes and cut the butter into the dry ingredients with two knives or a pastry blender until the mixture is crumbly. Press the crust mixture onto the bottom and about an inch up the sides of a 9- or 10-inch springform pan. I find it easiest to press the mixture around the sides of the pan before spreading the rest evenly over the bottom and pressing lightly (with the bottom of a measuring cup).
  • Bake for 20 minutes until lightly golden. Cool on a wire rack.
  • Place a pan of hot water on the lowest rack below the rack where the cheesecake will bake and let the water heat up while preparing the cheesecake filling. I use a metal 9X13-inch baking pan filled 3/4 full - it's easiest to fill the pan with water after the pan is placed on the oven rack to minimize spillage.
  • For the filling, in the bowl of an electric stand mixer fitted with the whisk attachment or in a bowl with a handheld electric mixer, beat the softened cream cheese until well-combined and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Add the sugar, flour, lemon juice, cream, and vanilla and mix until well-combined, 1-2 minutes. Add the white chocolate and lemon zest and mix until combined, scraping down the sides and bottom of the bowl as needed.
  • Add the eggs and beat on low speed until just combined (over beating after adding the eggs can cause the cheesecake to crack while baking).
  • Pour the cheesecake filling over the crust, spreading evenly. Bake the cheesecake (placing the pan on the rack above the pan of water) for 65-75 minutes until the filling is just set (it's ok if the very center jiggles just slightly). Add more time if needed.
  • Remove the cheesecake from the oven and let cool completely on a wire rack. Cover and refrigerate until completely chilled, 8-12 hours (the flavor will get better as it chills as well). Serve the cheesecake slices with sweetened whipped cream and lemon slices, if desired.