Indulge in the tangy sweetness of our Lemon Cheesecake, beautifully enhanced with white chocolate. This cheesecake combines the zesty flavor of fresh lemons with the creamy richness of white chocolate, all set on a buttery biscuit base. It's a refreshing and decadently creamy dessert that's sure to delight your taste buds.
Why You'll Love This
Our Lemon Cheesecake with White Chocolate is a dream for those who love citrusy desserts. The lemon adds a fresh and zesty kick, perfectly balancing the sweetness of the white chocolate. The velvety smooth cheese filling sits atop a crunchy biscuit crust, offering a delightful contrast in textures. This cheesecake is not only delicious but also a visually appealing treat, perfect for any occasion.
Perfect Occasion
This cheesecake is an excellent choice for a variety of occasions. Whether you're hosting a brunch, celebrating a special event, or just in the mood for a luxurious dessert, this cheesecake will fit the bill. It's especially perfect for spring and summer gatherings when you're looking for a dessert that's both rich and refreshing.
The Recipe
Biscuit Base
- 200 g (about 7 oz) butter biscuits
- 80/90 g (about 1/3 cup) melted butter
Cheesecake Filling
- 1 container sour cream
- 1 container crème fraîche
- 1/2 container heavy cream
- 250 g (about 1 cup) quark or cream cheese
- 100 g (about 3.5 oz) white chocolate, melted
- 100 g (1/2 cup) sugar
- 1 packet (2 tsp) vanilla sugar
- Zest and juice of 1 organic lemon
- 4 tbsp cornstarch
- 3 eggs
- Fresh raspberries for topping
- Line a springform pan with parchment paper.
- For the biscuit base, finely crush the biscuits and mix with melted butter. Press into the bottom of the springform pan and chill for about 15 minutes. Preheat the oven to 170°C (338°F).
- Melt the white chocolate. Grate the lemon zest and squeeze out the juice.
- Mix all ingredients for the cheesecake filling until smooth. Pour over the biscuit base. Press raspberries into the filling as desired.
- Wrap the pan with aluminum foil and bake for about 50 minutes. After baking, loosen the edges with a knife and let it cool in a half-open oven.
Enjoy this Lemon Cheesecake with White Chocolate, a delightful dessert that combines zesty lemon freshness with the creamy indulgence of white chocolate!