Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
White Chocolate Lemon Cheesecake
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- #82257
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 cups water
Crust
1 cup crushed vanilla wafers, lemon wafers or graham crackers
1/4 cup sugar
3 tablespoons melted butter
Filling
3 packages (8 ounce size) cream cheese, softened
1 1/4 cup white sugar, divided
1 package (12 ounce size) white chocolate chips, melted and cooled slightly
1 lemon, zest and juice
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup jarred or homemade lemon curd
directions
Preheat oven to 325 degrees F. Place water in a 9" x 9" or 8" x 8" pan in the oven to humidify the oven.
For Crust: Combine crushed wafers, sugar and melted butter. Press into greased 9" springform pan. Bake 4 minutes and cool. Set aside
For Filling: Put zest and 1/4 cup sugar in food processor and pulse until lemon zest is very finely chopped
Mix cream cheese and remaining sugar until fluffy. Add lemon juice and zest and then add eggs one at a time until blended. Add white chocolate and vanilla and mix until blended.
Pour into prepared pan and smooth surface. Place cheesecake in the oven next to the water bath. Bake 55 minutes or until center is almost set. Turn off oven and prop door open. Leave cake in the oven for 1 hour.
Remove and cool completely. Refrigerate uncovered overnight. If you cover the cake, it will be wet from condensation.
To Serve: Let cheesecake set at room temp about 1 1/2 to 2 hours. Spread lemon curd over top of cake and garnish with dollops of real whipped cream if desired.
NOTE: This cheesecake does not need a crust for those who cannot tolerate gluten.
added by
KarenMarie53555
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 25, 2008
I know it is weird to reveiw your own recipe. However I forgot to make some extra comments when I submitted it. Fist if you love lemon you will love the flavor of this cake. The lemon curd offsets the sweetness of the cheesecake wonderfully.. Also if you want you can use splenda instead of sugar in the cake and the lemon curd if you make homemade, if you are low carbing or diabetic. Another thing is you can leave off the crust. Just be sure to grease the springform pan well. Let the cheesecake cool completely before removing the sides.