White Chocolate Cheesecake

This creamy, rich white chocolate cheesecake is made without a water bath and can be cut into bars or served in cake-form. It’s made with lemon juice, lemon zest and is bursting with white chocolate flavor!

White chocolate is high on my list of favorite ingredients to bake with. I have lots of white chocolate-based recipes, like my favorite white chocolate raspberry loaf cake and brown butter white chocolate blondies (both are delicious).

What I love about this white chocolate cheesecake recipe is that it has the addition of lemon and is baked without a water bath. The white chocolate adds additional sweetness, so the lemon juice and zest balance the flavor nicely. And unlike traditional cheesecake which is baked in a springform pan in a water bath, this recipe is made in an 8×8-inch pan with no water bath.

The result is an incredibly rich and creamy white chocolate cheesecake with a crumbly, buttery vanilla wafer crust. You can cut it into bars if you’d like or serve it as a square cake. The choice is yours!

How to make white chocolate cheesecake

This recipe starts by making a vanilla wafer crust followed by the filling. Preheat your oven to 350°F/180°C, and once the crust is done baking, lower it slightly to 300°F/150°C.

1. Make the crust. Pulse vanilla cookies in a food processor and combine with melted butter. Press crumbs firmly into an 8×8-inch pan lined with parchment paper (enough so there is overhang, so you can easily remove the cake from the pan after baking). Bake for 8 minutes at 350°F/180°C until golden brown. Allow to cool.
2. Reduce the oven temperature to 300°F/150°C.
3. Make a white chocolate ganache. In a medium heat-proof bowl, combine the white chocolate and heavy whipping cream. Melt in the microwave in 20 second-intervals, stirring between each interval, until melted. Alternatively, you can set the mixture over a saucepan of simmering water, stirring occasionally until the chocolate is melted.
4. Beat cream cheese with sugar. In a mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add sugar and beat for another 2 minutes, being sure to use a rubber spatula to scrape down the sides and bottom of the bowl to ensure the ingredients are all incorporated.
5. Add eggs. Add eggs one a time, emulsifying each before adding the next one.
6. Add vanilla, lemon, and white chocolate. Combine the vanilla, lemon zest and juice and beat until incorporated and smooth. Stir in the chocolate mixture and mix until combined.
7. Bake. Pour the cheesecake filling over your cooled crust and bake for 45 minutes until the sides are set and the middle is still a bit wobbly. Allow the cake to sit at room temperature for 1 hour, then refrigerate for 4 hours (or, preferably, overnight) until completely set. 

Tip: For a gorgeous presentation, remove the white chocolate cheesecake from the pan by lifting the parchment paper overhang. Place on a serving dish and serve with lemon curd, berry sauce, or whipped cream.

Tips for making flawless white chocolate cheesecake

-Use room temperature ingredients. Cold ingredients have a harder time emulsifying, and are more likely to form lumps. For a smooth, creamy texture, let the cold ingredients in the cheesecake filling sit out of the fridge for 30-45 minutes before making.

-Allow the crust to cool completely before pouring filling on top. If your crust is still warm when you pour the cheesecake filling on top of it, it will become soggy. Allow it to cool completely after it’s baked.

-Want a little extra texture and flavor? Mix in a couple handfuls of white chocolate chips or chunks into your cheesecake batter. This step is entirely optional but if you love white chocolate, those extra morsels in every bite are delicious!

-May attention to the oven temperature. This recipe calls for baking the crust at 350°F/180°C and then lowering it slightly to 300°F/150°C to bake the cheesecake. Baking the cheesecake at a lower temperature helps prevent it from curdling.

More of my favorite cheesecake recipes

• New York Cheesecake: This classic New York style cheesecake is incredibly rich, dense, and creamy (and no water bath required!).
• Snickers Cheesecake Bars: Pieces of delicious Snickers bars in every indulgent bite.
• Chocolate Cheesecake: For true chocoholics only.
• No-Bake Nutella Cheesecake: Smooth, creamy Nutella combined with heavenly cheesecake.
• Chocolate Peanut Butter Cheesecake: This flavor combo makes for a truly decadent cheesecake.

5 from 2 votes

Lemon White Chocolate Cheesecake

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hr 15 mins

YIELD: 8 *8-inch pan (16 bars)

 

Rich, creamy white chocolate cheesecake with lemon juice and lemon zest for a truly indulgent cheesecake.

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Ingredients

Crust:

• 1 cup (100g) vanilla wafer crumbs (pulse in a food processor or blender until finely ground, then measure)
• 3 tablespoons (40g) unsalted butter, melted

Filling:

• 2/3 cup (120g) white chocolate chips or chunks
• 1/4 cup (60 ml)heavy whipping cream
• 2 1/2 cups (450g) full-fat cream cheese, room temperature
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons lemon zest
• 2 tablespoons freshly squeezed lemon juice
• White chocolate chips for sprinkling (optional)

Instructions

1. Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides for lifting the cheesecake out after baking.

2. In a medium bowl, stir the crumbs and melted butter together. Put mixture in the lined pan and gently press with your fingers until crumbs form an even layer. Bake for 8 minutes. Allow to cool while you prepare the filling.

3. Reduce oven temperature to 300°F/150°C.

4. In a medium heat-proof bowl, combine the white chocolate and heavy whipping cream. Melt in the microwave in 20 second-intervals, stirring between each interval, until melted. Alternatively, set the mixture over a saucepan of simmering water, stirring occasionally.
5. In a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 1 minute. Add sugar and beat for another 2 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs, one at a time, until fully combined. Add vanilla, lemon zest and juice and beat until incorporated and smooth. Stir in the chocolate mixture and mix until combined.
6. Pour batter over the cooled crust and spread evenly. Sprinkle with chocolate chips if desired. Bake for about 45 minutes. The center of the cake should be slightly wobbly when it’s taken out of the oven. Allow the cake to sit at room temperature for 1 hour, then refrigerate for 4 hours (or, preferably, overnight) until completely set. Lift the cake out of the pan using the parchment paper and cut into squares.

Recipe Notes

Cheesecake bars taste best after 24-hours of refrigeration.
You can double the recipe and bake it in a 9×13-inch pan for 50-60 minutes. Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.