Cheesecake with lemon and white chocolate

 

Cheesecake with lemon and white chocolate

 

Cooktop Cove: Hands down the best cheesecake ever!

By Georgia Lynn

Now, my dears, I have to tell you about this delicious little recipe that carries the whispers of yesteryear and the

comforts of home: Lemon White Chocolate Cheesecake. Just thinking about it makes me remember the time we

gathered around Grandma’s worn kitchen table, waiting for the Sunday sandwich that would complete our hearty

meal. Cheesecake, with its creamy texture, has always been that special dessert reserved for times when a little

extra love was needed. This hint of lemon , together with the sweetness of white chocolate, is my ode to days

gone by, presenting a perfect harmony of spicy freshness and velvety pleasure that speaks of spring meetings

and joyful gatherings over desserts worth smiling.Why would anyone search for this recipe? Well, it’s the perfect

spectacle for a family gathering or an elegant touch to end a dinner on a cheerful note. Get ready to be the talk

of the town, baby, because this cheesecake will shine like the midday sun in the clear Midwestern sky.

When it comes to serving this delicious cheesecake, I like to keep it simple. A dollop of freshly whipped cream on

the side works wonders, or perhaps even with a delicate raspberry coulis for a sour-sweet note.I think a cup of

strong coffee or a glass of chilled sweet wine would also complement it wonderfully.

Cheesecake with lemon and white chocolate

 

Ingredients

 

– 1 cup crushed graham crackers

– 2 tablespoons granulated sugar

– 4 tablespoons unsalted butter, melted

– 3 packages (8 ounces) cream cheese, softened

– 1 cup granulated sugar

– 3 large eggs

– 1 cup clear chocolate chips, melted and slightly cooled

– 2 lemons, zest and juice

– 1 teaspoon pure vanilla extract

 

Instructions

1. Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 2 tablespoons sugar and melted butter until

well combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake in the

preheated oven for about 10 minutes and then let cool.2. In a large bowl, beat the softened cream cheese with 1

cup sugar until smooth and creamy. Mix in the eggs one at a time, making sure each one is fully incorporated

before adding the next.

3. Add the melted white chocolate, lemon zest, lemon juice and vanilla extract and stir until well combined.Pour

this filling over the cooled base.

4. Bake in the preheated oven for 50 to 60 minutes or until the cheesecake is just set and the center barely

wobbles when baked.

5. Cool the cheesecake in the tin on a wire rack for 10 minutes, then run a knife around the edge to loosen it and

prevent cracks.Allow it to cool completely before removing the rim.

6. Let the cheesecake rest in the refrigerator for at least 4 hours, preferably overnight, to preserve the aroma and

firm the consistency.

 

Variations and Tips

 

If you’re feeling adventurous or simply have other citrus leftover, replace the lemon with lime or orange for a

different flavor. For a nuttier crust, mix some finely chopped walnuts or pecans into the graham cracker

crumbs.To ensure your cheesecake turns out as great and crack-free as the pride of our region’s agricultural

heritage, always use room temperature ingredients and do not open the oven door while baking. And remember:

Patience is a virtue, especially when baking cheesecakes. Never rush the cooling process.

There you have it, my dears: a white chocolate lemon cheesecake that whispers stories of past and present,

carrying the legacy of warm love to you in the kitchen of my home.