This Baked Lemon and White Chocolate Cheesecake is a delectable treat that combines the zesty freshness of lemon with the sweetness of white chocolate. Its crumbly wholemeal biscuit base and creamy filling make for a perfect balance of textures. Topped with a sour cream layer and garnished with pistachios, this cheesecake is not only delicious but also visually appealing, making it a perfect dessert for any occasion.
Why You’ll Love This:
- Refreshing Lemon Flavor: The zesty lemon adds a refreshing touch to the rich cheesecake.
- Smooth and Creamy: The combination of cream cheese, sour cream, and white chocolate creates a luxuriously smooth texture.
- Elegant Presentation: Beautifully garnished, it’s perfect for impressing guests.
Perfect Occasion: This cheesecake is ideal for celebrations, gatherings, or as an indulgent treat for dessert lovers. It’s also great for weekend baking projects or special family dinners.
Decoration Tips:
- Pistachio Garnish: Adds a pop of color and a nutty crunch.
- Lemon Zest: Sprinkle some lemon zest on top for extra zing.
- Serve with Berry Compote: Complement the lemon flavor with a side of fresh berry compote.
For the Crust:
- 230g wholemeal biscuits
- 80g softened butter
For the Filling:
- 600g cream cheese
- 120g sour cream or mileram
- 150g sugar
- 1 sachet of bourbon vanilla sugar
- 1 heaping tablespoon of cornstarch
- 3 eggs
- Juice and zest of one lemon
- 200g white chocolate
For the Topping:
- 230g sour cream or mileram
- 60g sugar
- 1 sachet of vanilla sugar
- Pistachios for garnish
Preparation:
- Blend biscuits in a food processor, mix with butter, press into a 22cm diameter pan lined with parchment, and bake for 5 minutes at 180°C. Let cool.
- Melt white chocolate and let cool slightly. Whip cream cheese and mileram.
- Mix dry ingredients and gradually incorporate into the cream cheese mixture. Add eggs one at a time, then lemon juice, zest, and melted chocolate.
- Pour the mixture over the crust and bake for 55 minutes at 140°C.
- Near the end of baking, mix mileram, sugar, and vanilla sugar, spread over the cake, and bake for another 10 minutes.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for several hours or overnight.
- Garnish as desired and enjoy.
Indulge in this exquisite Baked Lemon and White Chocolate Cheesecake, a refreshing and creamy delight that’s sure to please any dessert aficionado!
