Rich, creamy white chocolate cheesecake with lemon juice and lemon zest for a truly indulgent cheesecake.
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.
Reduce oven temperature to 300°F/150°C.
Cheesecake bars taste best after 24-hours of refrigeration.
You can double the recipe and bake it in a 9x13-inch pan for 50-60 minutes. Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.