In a large bowl, beat cream cheese and sugar until smooth. Are you allergic to white chocolate? Serve the cheesecake slices with sweetened whipped cream and lemon slices, if desired. Happy Anniversary! And this is by far his favorite. Ingredients Thanks for all your help and hard work Mel, you’re the best! Definitely wouldn’t do more than that. Cool on a wire rack. I know I’m not the first one to wonder how divine this would be in the instant pot. They were all divine. I always make him a cheesecake for his birthday. Any thoughts? Don't use those; they have a fake, sugary flavor that may ruin this divine cheesecake. Vanilla Bean White Chocolate Mousse Cheesecake Chocolate chips: white chocolate chips generally do not melt well (they clump and seize easily while melting), so I highly recommend white baking chocolate, which incidentally is NOT the same as almond bark or melting wafers. sounds decandent all that cream cheese and choc, then lemon{different for sure a must try soon{Luv the ingredients} thanks high5. Let us know how it turns out if you try it. Can’t wait to try this amazing recipe!!! Let cool and refridgerate before serving. Let me answer that with another question: DO YOU KNOW ME AT ALL? Italian Ice Cream} This is the best, moistest cheesecake I’ve ever made. With a tender, buttery, cookie-like bite, it is the perfect compliment to the creamy lemon cheesecake filling. Toss in the butter cubes and cut the butter into the dry ingredients with two knives or a pastry blender until the mixture is crumbly. Citrus Juicer Notes Best cheesecake. Delicious! 1 1/4 cups (6.25 ounces) all-purpose flour I use a metal 9X13-inch baking pan filled 3/4 full - it's easiest to fill the pan with water after the pan is placed on the oven rack to minimize spillage. I used the graham cracker crust from your white chocolate vanilla bean cheesecake because we are partial to it. Chocolate-Glazed Coconut Almond Cheesecake, Contest-Winning White Chocolate Cheesecake, White Chocolate-Raspberry Mousse Cheesecake, Contest-Winning Blueberry Swirl Cheesecake, White Chocolate Cheesecake with Cranberry-Orange Compote, 40 Classic Dinners That Taste Better as Casseroles, Do Not Sell My Personal Information – CA Residents, 4 packages (8 ounces each) cream cheese, softened, 10 ounces white baking chocolate, melted and cooled, 4 large eggs, lightly beaten, room temperature, Optional: White baking chocolate curls and lemon zest strips. He loves all things lemon as much as I do and usually begs me to make him some sort of lemon dessert for his big day. Not like, me personally has an issue. much like myself…would absolutely love, Love, LOVE it if you did. My daughter and I are huge lemon fans. Just made your little lemonies a few days ago..YUM ! And even if you do end up with cracks, console yourself knowing it will not affect the taste of this dreamy cheesecake in the least. 1 teaspoon vanilla extract Hey Stacey – I’ve made a lemon cheesecake (not this one) in my Instant Pot a long time ago and it turned out pretty well. Now I need to get my hands on a copy of that magazine (or check why I’m not receiving it already!!). Required fields are marked *. This was tasty! Additional Time: My sister in law had it for his birthday and requested it for her wedding. Hey Laurie! Do you have a favorite Mel or are the all the same? Mel….In the name of all things Cheesecake.. Could you please, Please…PLEASE find a way to convert this Lemon, white chocolate cheese cake with the shortbread crust…to the INSTANT POT??? You are a rock star, Tami! You’d need to cut down the recipe, of course, to fit into a pan that fits in the IP, but it should work out pretty well. Hey Mel, this sounds amazing. 3 tiers and it was gobbled completely up before I could get a piece myself. Key Lime White Chocolate Cheesecake Pie So delicious and creamy. Use double the lemon zest. Have you ever tried making it in your Instant Pot? Basically, I have hard scientific data showing that if a 9-year old happens to over mix the batter after adding the eggs, it WILL (not just may) cause that ol’ cheesecake to crack. I live in Idaho with my husband, 5 kids, and selection of weird farm animals. up the sides of prepared pan. Cool on a wire rack. 9- or 10-inch cheesecake Italian Ice Cream}, 1 1/4 cups (6.25 ounces) all-purpose flour, 8 tablespoons (1/2 cup, 4 ounces) cold butter, cut into chunks, 4 packages (8 ounces each) cream cheese, softened (full fat cream cheese not light cream cheese), 1 1/4 cups (9.25 ounces) granulated sugar, 4 tablespoons freshly squeezed lemon juice (from 2-3 lemons - zest them before juicing; you'll need the zest later), 8 ounces white baking chocolate, melted and cooled to room temperature (see note), Sweetened whipped cream and lemon slices for garnish (optional). 2 tablespoons heavy cream ), And I’ve also given some important white chocolate insights. I made it this morning (it looks amazing). Remove pan from water bath. Good thing I had to go to work or else I might be tempted to try a bite. Mostly, I love dark chocolate and joggers (not jogging). I followed the directions exactly, and it turned out perfectly. I use a metal 9X13-inch baking pan filled 3\/4 full - it's easiest to fill the pan with water after the pan is placed on the oven rack to minimize spillage. 1 1/4 cups (9.25 ounces) granulated sugar Working on it! 1 1/2 pounds Philly cream cheese, softened, 8 ounces unsweetened chocolate, melted & cooled, 4 ounces semi-sweet chocolate, melted & cooled. Instructions Preheat the oven to 325 degrees F and make sure an oven rack is in the middle position (with another oven rack one level... For the crust, in a medium bowl, whisk together the flour, powdered sugar and lemon zest. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Place a pan of hot water on the lowest rack below the rack where the cheesecake will bake and let the water heat up while preparing the cheesecake filling. Garnish with white chocolate and lemon zest strips if desired. Bake the cheesecake (placing the pan on the rack above the pan of water) for 65-75 minutes until the filling is just set (it's ok if the very center jiggles just slightly). I’m not familiar with melting white chocolate. And if so, should I adjust the baking time? This lemon cheesecake is amazing. Add eggs one at a time. Preheat the oven to 325 degrees F and make sure an oven rack is in the middle position (with another oven rack one level lower for a pan of water).For the crust, in a medium bowl, whisk together the flour, powdered sugar and lemon zest. ","position":7,"name":"Pour the cheesecake filling over the crust, spreading...","url":"https:\/\/www.melskitchencafe.com\/lemon-white-chocolate-cheesecake\/#mv_create_1278_7"},{"@type":"HowToStep","text":"Remove the cheesecake from the oven and let cool completely on a wire rack. No idea what to search for? ","position":6,"name":"Add the eggs and beat on low speed...","url":"https:\/\/www.melskitchencafe.com\/lemon-white-chocolate-cheesecake\/#mv_create_1278_6"},{"@type":"HowToStep","text":"Pour the cheesecake filling over the crust, spreading evenly. Bake 65-85 minutes or until center is just set and top appears dull. I topped it with whipped cream and everyone and everyone at the family dinner I took it to raved. I’d probably check it after 35-40 minutes.
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