Best 9 Lemony White Chocolate Cheesecake With Shortbread Cookie Crust Recipes

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Welcome to the delectable realm of flavors, where sweetness and tanginess dance in perfect harmony. In this article, we embark on a culinary exploration of the divine treat known as lemony white chocolate cheesecake with a shortbread cookie crust. Prepare to tantalize your taste buds as we guide you through the process of crafting this heavenly dessert, a symphony of textures and flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE



Contest-Winning White Chocolate Cheesecake image

This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

7 whole cinnamon graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup plus 2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 large egg yolks, lightly beaten
8 ounces white baking chocolate, melted and cooled
STRAWBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1-1/2 cups chopped fresh strawberries
Red food coloring, optional
Melted white chocolate

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.

LEMON-WHITE CHOCOLATE MINI CHEESECAKES



Lemon-White Chocolate Mini Cheesecakes image

Spiff up your next social occasion with Lemon-White Chocolate Mini Cheesecakes. These Lemon-White Chocolate Mini Cheesecakes are tiny but mighty. The flavor combination of creamy white chocolate and bright, citrusy lemon makes these mini cheesecakes a tea party classic!

Provided by My Food and Family

Categories     Baking Ingredients

Time 3h20m

Yield 12 servings

Number Of Ingredients 8

1 pkg. (4 oz.) BAKER'S White Chocolate, divided
28 square shortbread cookies (1-1/2 inch), divided
2 Tbsp. butter, melted
1/2 cup plus 2 Tbsp. sugar, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 tsp. zest and 1/4 cup juice from 2 lemons
2 eggs

Steps:

  • Heat oven to 325°F.
  • Melt 2 oz. chocolate as directed on package; set aside for later use.
  • Use pulsing action of food processor to process 16 cookies until finely crushed; spoon into medium bowl. Add butter and 2 Tbsp. sugar; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 1 Tbsp. crumb mixture to each prepared cup.
  • Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  • Bake 17 to 20 min. or until centers are almost set. Cool completely.
  • Melt remaining chocolate. Coarsely chop remaining cookies; sprinkle over cheesecakes. Drizzle with melted chocolate.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 330, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 80 mg, Sodium 260 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 18 g, Protein 5 g

LEMONY WHITE CHOCOLATE CHEESECAKE



Lemony White Chocolate Cheesecake image

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit! -Marlene Schollenberger, Bloomington, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups all-purpose flour
2 tablespoons confectioners' sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
10 ounces white baking chocolate, melted and cooled
2 tablespoons all-purpose flour
2 tablespoons heavy whipping cream
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons vanilla extract
4 large eggs, lightly beaten, room temperature
Optional: White baking chocolate curls and lemon zest strips

Steps:

  • Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside. , In a small bowl, combine the flour, confectioners' sugar and zest; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull. , Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon zest strips if desired. Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator.

Nutrition Facts : Calories 637 calories, Fat 45g fat (28g saturated fat), Cholesterol 182mg cholesterol, Sodium 327mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 0 fiber), Protein 11g protein.

LEMON CHEESECAKE BARS



Lemon Cheesecake Bars image

These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!

Provided by Susan Langlois

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 3h35m

Yield 16

Number Of Ingredients 12

1 ½ cups shortbread cookie crumbs
1 cup all-purpose flour
½ cup brown sugar
½ cup cold butter
2 (8 ounce) packages cream cheese, softened
2 cups white sugar
4 eggs
4 tablespoons all-purpose flour
½ cup lemon juice
3 tablespoons lemon zest
½ teaspoon baking powder
4 teaspoons confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
  • Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
  • Bake in the preheated oven for 15 minutes.
  • Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
  • Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 52.6 g, Cholesterol 95.5 mg, Fat 20.9 g, Fiber 0.4 g, Protein 6 g, SaturatedFat 11.1 g, Sodium 234.4 mg, Sugar 36.2 g

NEW YORK CHEESECAKE WITH SHORTBREAD CRUST



New York Cheesecake with Shortbread Crust image

Light, creamy and smooth, this traditional New York cheesecake will melt in your mouth. I rely on a tender change-of-pace shortbread crust instead of graham cracker crust. This recipe takes time, but it's not difficult, and the result is well worth the effort. -Karen Nielson, St. George, Utah

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 16 servings.

Number Of Ingredients 23

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1/2 cup cold butter, cubed
2 large egg yolks
1 teaspoon vanilla extract
5 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
1/2 cup heavy whipping cream
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
5 large eggs, room temperature, lightly beaten
2 large egg yolks, room temperature
1-1/4 cups sugar
1/4 cup cornstarch
2 cups cranberry juice
1 teaspoon lemon juice
2 cups fresh or frozen unsweetened raspberries, divided
1 tablespoon butter
1 cup fresh or frozen blueberries
1 cup fresh or frozen blackberries or boysenberries

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and lemon zest; cut in butter until crumbly. Add egg yolks and vanilla, tossing with a fork until mixture pulls together., Press onto bottom and 1-1/2 in. up sides of prepared pan. Bake until lightly browned, 12-16 minutes. Cool on a wire rack., Beat cream cheese and sugar until smooth. Beat in cream, flour, vanilla, lemon juice and zest. Add eggs and egg yolks; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 1-1/4 to 1-1/2 hours. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim of pan. In a small saucepan, combine sugar and cornstarch. Gradually add cranberry and lemon juices. Stir in 1 cup raspberries. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in butter., Strain sauce; discard seeds. Cool to room temperature. Stir in the blueberries, blackberries and remaining raspberries. Serve with cheesecake.

Nutrition Facts : Calories 494 calories, Fat 36g fat (21g saturated fat), Cholesterol 200mg cholesterol, Sodium 295mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 8g protein.

LEMON CHEESECAKE WITH SHORTBREAD COOKIE CRUST



Lemon Cheesecake With Shortbread Cookie Crust image

Sweet, tart and rich cheesecake that is perfect for all seasons. Pure creamy dreamy heaven. Chill 6 hrs or overnight.

Provided by Annacia

Categories     Cheesecake

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter (room temperature)
1/4 cup granulated sugar
1/2 cup flour
1/2 cup finely ground shortbread cookie
2 lbs cream cheese
1 cup mascarpone cheese
1 1/2 cups sugar
2 eggs
2 1/2 teaspoons lemon zest
2 tablespoons fresh squeezed lemon juice

Steps:

  • Make crust:.
  • Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
  • Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
  • Press the mixture evenly into the bottom of a 9-inch springform pan.
  • Bake the crust at 350° F for 20-25 minutes, or until golden brown.
  • Allow the crust to cool completely.
  • Make cheesecake:.
  • Using an electric mixer, beat the cream cheese until light and smooth.
  • Add the mascarpone cheese and sugar and continue to beat on medium speed.
  • Add the eggs one at a time.
  • Blend in the lemon zest and juice.
  • Pour mixture into the cooled crust.
  • Set the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan.
  • Place in a 350° F oven for approximately one hour or until the cake is set and the top is golden brown.
  • Remove the cake from the roasting pan and place on a wire rack.
  • Allow cake to cool slightly, then place the cake in the refrigerator for 6 hours or overnight.

Nutrition Facts : Calories 471.3, Fat 34.5, SaturatedFat 19.7, Cholesterol 134.6, Sodium 256.4, Carbohydrate 36.5, Fiber 0.2, Sugar 31.7, Protein 6.2

LEMONY WHITE CHOCOLATE CHEESECAKE WITH SHORTBREAD COOKIE CRUST



Lemony White Chocolate Cheesecake With Shortbread Cookie Crust image

This is a recipe that I found in TOH and plan on making for our Easter dessert. I changed the crust to one I had tried earlier this year using shortbread cookies, really made the cheesecake extra special. Time doesn't include the time for chilling.

Provided by diner524

Categories     Cheesecake

Time 1h35m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup finely ground shortbread cookie
4 (8 ounce) packages cream cheese, softened
1 1/4 cups sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
4 eggs, lightly beaten
10 ounces white baking chocolate, melted and cooled
2 teaspoons lemon peel, grated

Steps:

  • Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan; set aside.
  • Make crust:.
  • Using an electric mixer, cream the butter and sugar together on medium high speed for 3-4 minutes.
  • Add flour and ground cookies to the mixture and blend for 3-4 seconds until fully incorporated.
  • Press the mixture evenly into the bottom of a 9-inch springform pan.
  • Bake the crust at 350° F for 20-25 minutes, or until golden brown.
  • Allow the crust to cool completely.
  • In a large bowl, beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended. Add eggs; beat on low speed just until combined. Stir in white chocolate and peel. Pour into crust.
  • Place pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 325° for 65-85 minutes or until center is just set and top appears dull.
  • Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Nutrition Facts : Calories 615.2, Fat 44.3, SaturatedFat 27.1, Cholesterol 180.7, Sodium 270.6, Carbohydrate 46.5, Fiber 0.2, Sugar 39.4, Protein 10

NEW YORK CHEESECAKE WITH LORNA DOONE COOKIE CRUST



New York Cheesecake With Lorna Doone Cookie Crust image

This is my Auntie Ann's recipe. Her husband loved everything she made, but if he saw her preparing this cheesecake tears of joy appeared in his eyes. She gave me permission to post it here for her, but she refuses to look at the calorie and fat calculations over there in that "mean" nutritional info box. Avert your eyes from the chart and instead bring a few tears of joy to someone's eyes. If you're going to eat cheesecake you might as well go for the best.

Provided by marinecopper

Categories     Pie

Time 1h45m

Yield 10 slices, 10 serving(s)

Number Of Ingredients 11

1 (10 ounce) package nabisco lorna doone cookies
4 tablespoons melted butter
5 (8 ounce) packages cream cheese, room temp
1 3/4 cups sugar
3 tablespoons flour
1/4 cup whipping cream
5 eggs, plus
2 egg yolks
1 teaspoon vanilla extract (or almond)
1 orange, zest of (optional)
1 lemon, zest of (optional)

Steps:

  • Preheat oven to 400°F.
  • For Crust:.
  • Finely crush entire pkg of cookies, mix in the butter. This can be done in a food processor on pulse. Butter the sides of the springform pan. Press the cookie mixture into bottom of 9 inch springform pan. DO NOT BAKE.
  • For Filling:.
  • Beat together cream cheese, sugar, flour and zests (if using). Add the 5 eggs and 2 egg yolks one at a time. Add the vanilla into the cream, and then add the cream to the cheese mixture. Beat on low speed (it's easiest to use a counter top heavy duty mixer) until all ingredients are incorporated.
  • Place the springform pan with crust in the center of a shallow baking pan (to avoid oven drips). Pour filling into crust, it will be completely full. Place in the middle of oven for 12 minutes. Reduce oven temp to 250F and continue baking (approx. 1 hr to 1 hr 15 mins) until the center is mostly firm but still has a slight jiggle. (A little jiggle is good, if you overbake it you will end up with cracks that can be covered with a nice fruit topping to hide your sin).
  • After removing from oven, run a knife around the edge and cool on a rack for 6 hours Remove side of springform pan and transer to a flat plate.
  • It can be kept refrigerated for up to 2 weeks (good luck on it still being around), but is best served after allowing to return to room temperature.

LEMON-WHITE CHOCOLATE CHEESECAKE BITES



Lemon-White Chocolate Cheesecake Bites image

Satisfy your cheesecake craving with one of these little lemony desserts...in less than half the time a whole cheesecake requires.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 18

Number Of Ingredients 10

1/2 cup graham cracker crumbs (8 squares)
1 teaspoon sugar
2 tablespoons unsalted butter, melted, slightly cooled
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon grated lemon peel
4 1/2 teaspoons fresh lemon juice
1/2 cup white vanilla baking chips
1 teaspoon vegetable oil

Steps:

  • Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
  • In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
  • Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
  • In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g

Tips:

  • For the perfect cheesecake crust, use a combination of graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a springform pan.
  • To ensure a smooth and creamy cheesecake filling, make sure the cream cheese is at room temperature before mixing.
  • Beat the cream cheese and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Stir in the lemon zest and juice, then pour the filling onto the prepared crust.
  • Bake the cheesecake in a preheated oven for 1 hour, or until the center is set.
  • Let the cheesecake cool completely before refrigerating for at least 4 hours, or overnight.
  • For a rich and decadent flavor, top the cheesecake with a layer of white chocolate ganache.
  • Garnish the cheesecake with fresh lemon zest or slices for a pop of color and flavor.

Conclusion:

This lemony white chocolate cheesecake is a delightful dessert that is perfect for any occasion. With its creamy texture, tangy lemon flavor, and rich white chocolate ganache, this cheesecake is sure to impress your guests. The shortbread cookie crust adds a delicious crunch, while the fresh lemon zest and slices provide a refreshing finish. Whether you're serving it for a special occasion or just as a treat for yourself, this cheesecake is sure to be a hit. Enjoy!

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