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Home >> Recipes >> Dairy >> White Chocolate Lemon Cheesecake

White Chocolate Lemon Cheesecake

White chocolate lemon cheesecake

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

5 eggs

1/2 cup sour cream

1 cup heavy cream

for the topping:

1 cup ready-made lemon cream

3 ounces Callebaut white chocolate, chopped

for garnish:

confectioners’ sugar

white chocolate shavings

lemon zest

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.

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