Experience the delightful and refreshing taste of this lemon cheesecake, now with an added twist of white chocolate for extra indulgence. The buttery biscuit base is topped with a creamy lemon-infused filling and finished with a smooth white chocolate ganache. This cheesecake is perfect for those who love a tangy and sweet combination, making it an irresistible treat for any occasion.
Why You’ll Love This
You’ll love this lemon cheesecake for its perfect balance of tangy lemon and sweet white chocolate. The creamy texture of the filling, enhanced by the zesty lemon juice and zest, pairs beautifully with the rich white chocolate, creating a harmonious blend of flavors. The biscuit base adds a satisfying crunch, making every bite a delightful experience. This recipe is easy to follow and guarantees a delicious result that will impress your family and friends.
Perfect Occasion
This lemon cheesecake is perfect for any celebration or gathering. Its refreshing flavor makes it an excellent choice for summer parties, afternoon tea, or a light dessert after a meal. The elegant appearance of the cheesecake, especially when decorated with lemon slices, makes it a stunning centerpiece for any dessert table. Whether you’re hosting a formal dinner or enjoying a casual get-together, this cheesecake is sure to be a hit.
Decoration Tips
For a beautiful finish, decorate the cheesecake with thin lemon slices arranged in a circular pattern on top. You can also add a few mint leaves for a touch of color and freshness. A light dusting of powdered sugar over the lemon slices will add a subtle sparkle. If you want to make the cake even more festive, consider adding a drizzle of melted white chocolate or some edible flowers. Serving the cheesecake on a decorative cake stand will enhance its presentation and make it look even more inviting.
Base:
- 200 grams ground cookies (such as graham crackers or digestive biscuits)
- 100 grams butter, melted
- 4 tablespoons milk
Filling:
- 250 grams cream cheese
- 150 milliliters heavy cream
- Zest of two small lemons or one large lemon
- 1 tablespoon lemon juice
- 100 grams white chocolate, melted
- 30 grams powdered sugar
Ganache:
- 100 grams white chocolate
- 50 milliliters heavy cream
Instructions:
- Prepare the Base:
- Combine the ground cookies with melted butter and milk. Add the milk gradually, adjusting the amount as needed to achieve a moldable mixture.
- Place an adjustable cake ring on a plate and set it to 18 or 20 cm diameter (or use a cake pan of the same size). Press the cookie mixture evenly into the base and refrigerate while preparing the filling.
- Prepare the Filling:
- Whip the heavy cream to stiff peaks and set aside.
- In a separate bowl, beat the cream cheese with powdered sugar, melted white chocolate, lemon juice, and lemon zest until smooth.
- Gently fold the whipped cream into the cream cheese mixture using the lowest speed of a mixer or a spatula until well combined.
- Spread the filling evenly over the prepared base and refrigerate.
- Prepare the Ganache:
- In a small saucepan, heat the heavy cream and broken white chocolate over low heat, stirring constantly until the chocolate is completely melted and the mixture is smooth.
- Let the ganache cool slightly before pouring it over the cheesecake filling.
- Refrigerate the cheesecake for 5-6 hours or overnight to set.
- Decorate:
- Before serving, remove the cake ring and decorate the top of the cheesecake with thin slices of lemon and, if desired, a sprinkle of powdered sugar or mint leaves.
Enjoy this refreshing lemon cheesecake with a cup of tea or coffee!
