for the crust:
12 whole graham crackers
1 teaspoon finely
grated lemon zest
3 tablespoons sugar
6 tablespoons butter, melted (3/4 of a stick)
for the cheesecake:
5 ounces Callebaut white chocolate, chopped
1 1/2 pounds cream cheese, room temperature
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
1/2 cup sour cream
1 cup heavy cream
for the topping:
1 cup ready-made lemon cream
3 ounces Callebaut white chocolate, chopped
white chocolate shavings
Preheat oven to 350 degrees. Butter the bottom and sides of a 9” springform pan. Using heavy duty foil, wrap the outside of the pan, making sure the foil extends above the edges of the pan.
Crush graham crackers using a food processor or by placing the crackers in a Ziploc bag and crushing them well with a rolling pin. Combine cracker crumbs with lemon zest, sugar and melted butter. Press crumbs into bottom of prepared pan. Refrigerate.
Melt white chocolate in a double boiler. Beat cream cheese and sugar on medium- low speed until smooth and creamy. Add lemon and vanilla and mix. Add eggs, one at a time mixing gently after each to combine. Add melted chocolate, sour cream and heavy cream. Stir gently just until combined.
Pour cheesecake mixture into prepared crust. Smooth top with a spatula and tap pan once or twice firmly on your countertop to remove any air bubbles. Place cheesecake into a large roasting pan. Pour in hot water to a depth of 1inch. Bake for 55-60 minutes of until top is set except at the center. Remove from oven and cool. Run a knife around the edges of the pan and allow to cool completely. Refrigerate cheesecake overnight.
Melt white chocolate in a double boiler. Place lemon cream in a small bowl. Add melted chocolate and stir gently to combine. Using a small angled spatula, carefully spread topping over cheesecake. Remove cheesecake from pan and place on a platter or cake board. Dust with confectioners’ sugar and garnish with white chocolate shavings and lemon zest strips.
Refrigerate until 1 hour before serving.