Best 7 White Chocolate Cheesecake With Cinnamon And Lemon Recipes

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Indulge in a symphony of flavors with our exquisite White Chocolate Cheesecake graced with the warmth of cinnamon and the zest of lemon. This masterpiece is a harmonious blend of textures and tastes that will tantalize your palate. The creamy cheesecake filling, enveloped in a delicate white chocolate ganache, rests upon a crisp and crumbly graham cracker crust. Each bite offers a delightful contrast between the richness of the chocolate and the tangy citrus notes, while the hint of cinnamon adds a touch of warmth and spice. This recipe includes variations to suit your preferences, whether you desire a classic cheesecake experience or a gluten-free alternative. Embrace the culinary journey and create a dessert that will leave lasting memories.

Let's cook with our recipes!

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-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

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.

WHITE CHOCOLATE CHEESECAKE WITH CINNAMON AND LEMON



White Chocolate Cheesecake with Cinnamon and Lemon image

Categories     Cake     Milk/Cream     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Cream Cheese     Lemon     Almond     Spring     Cinnamon     Shavuot     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8-10 servings

Number Of Ingredients 22

Crust
1 cup whole almonds, toasted
3/4 cup ground crisp lemon-flavored cookies (about 2 1/2 ounces)
3 tablespoons sugar
1 teaspoon grated lemon peel
1/4 cup (1/2 stick) unsalted butter, melted
Filling
3 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
2 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1 cup sour cream, room temperature
1/4 cup fresh lemon juice
2 teaspoons finely grated lemon peel
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
5 large eggs
Topping
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup whipping cream
2 teaspoons (packed) grated lemon peel
1/3 cup sliced almonds, toasted
White chocolate curls

Steps:

  • For crust
  • Position rack in center or oven and preheat to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of foil. Finely grind 1/2 cup almonds, cookies, sugar and lemon peel in processor. Add butter and 1/2 cup almonds. Process until nuts are chopped and moist clumps form. Press mixture onto bottom (not sides) of pan. Bake until crust is golden, about 20 minutes. Cook. Maintain oven temperature.
  • For filling
  • Stir white chocolate in top of double boiler set over simmering water until chocolate melts. Cool to lukewarm, stirring occasionally.
  • Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Gradually beat in sour cream and juice, then melted chocolate, peel, vanilla and cinnamon. Beat in eggs 1 at a time.
  • Transfer filling to crust. Bake until edges of cheesecake puff and crack and center is just set, about 1 hour 15 minutes. Remove from oven. Run small knife around sides of cake to loosen. Remove foil. Chill cheesecake uncovered overnight.
  • For topping
  • Combine white chocolate and cream in top of double boiler set over simmering water. Stir until chocolate melts. Whisk in grated lemon peel. Cool to room temperature.
  • Release pan sides from cake. Transfer cake to platter. Pour topping over center of cake, spreading evenly and leaving 1/2-inch border around edge of cake. Garnish with sliced almonds and white chocolate curls. Chill until topping is cold. (Can be made 1 day ahead. Cover; keep chilled.)

WHITE CHOCOLATE CHEESECAKE



White chocolate cheesecake image

Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness

Provided by Member recipe by gingerella

Categories     Afternoon tea, Dessert, Treat

Time 25m

Number Of Ingredients 7

300g digestive biscuits
150g unsalted butter, melted, plus extra to grease
400g white chocolate, broken into pieces
300g full-fat cream cheese (we used Philadelphia)
250g mascarpone
300ml double cream
200g strawberries or raspberries, to serve

Steps:

  • Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
  • Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
  • Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
  • Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
  • Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.

Nutrition Facts : Calories 801 calories, Fat 66 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

WHITE CHOCOLATE CHEESECAKE



White Chocolate Cheesecake image

Go on, you deserve it! Reward yourself with a cool slice of cheesecake featuring the rich, creamy taste of white chocolate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10h13m

Yield 16

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (20 squares)
1/4 cup finely chopped pecans, toasted
2 tablespoons sugar
1/3 cup butter or margarine, melted
1 cup white baking chips
3/4 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
2 packages (8 ounces each) cream cheese, softened
2 egg yolks
2 eggs
1/2 cup sour cream
2 cups cut-up fruit or berries

Steps:

  • Move oven rack to lowest position. Heat oven to 400°F. Lightly grease bottom and side of springform pan, 8x3 inches; remove bottom.
  • Mix cracker crumbs, pecans, 2 tablespoons sugar and the butter. Press about 3/4 cup of the crumb mixture evenly on bottom of pan. Place on cookie sheet.
  • Bake 6 to 8 minutes or until golden brown; cool.
  • Assemble bottom and side of pan; secure side. Press remaining crumb mixture 2 inches up side of pan. Cut 11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press foil up side of pan to prevent dripping in oven during baking.
  • Place white baking chips in 2-cup heatproof glass measure. Place measure in 1 1/2-quart saucepan. Add water to saucepan until 2 inches deep. Heat over low heat, stirring frequently, until chips are melted. Remove measure from saucepan.
  • Increase oven temperature to 475°F.
  • Beat melted chips, 3/4 cup sugar and the flour in large bowl with electric mixer on medium speed until blended. Beat in cream cheese and egg yolks until smooth. Continue beating, adding the eggs one at a time, then the sour cream until blended. Pour batter carefully into crust. Cover pan with aluminum foil.
  • Bake 20 minutes; remove foil. Reduce oven temperature to 300°F. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with aluminum foil during last 30 minutes of baking.)
  • Turn off oven and leave cheesecake in oven 15 minutes. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover tightly and refrigerate at least 8 hours, but no longer than 5 days. Run metal spatula along side of cheesecake to loosen; remove side of pan. Place cheesecake on serving plate. Top with fruit. Immediately refrigerate any remaining cheesecake after serving.

Nutrition Facts : Calories 355, Carbohydrate 31 g, Cholesterol 100 mg, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 180 mg

WHITE CHOCOLATE CHEESECAKE



White Chocolate Cheesecake image

Combine chocolate and cream cheese to make our White Chocolate Cheesecake. This White Chocolate Cheesecake is incredibly smooth, creamy and rich.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 7h5m

Yield Makes 16 servings.

Number Of Ingredients 8

1/2 cup butter, softened
3/4 cup sugar, divided
1-1/2 tsp. vanilla, divided
1 cup flour
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted, cooled
4 eggs
2 cups fresh raspberries

Steps:

  • Heat oven to 325°F.
  • Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.
  • Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.

Nutrition Facts : Calories 460, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 125 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

Tips:

  • Use high-quality white chocolate: This will ensure that your cheesecake has a rich, creamy flavor.
  • Make sure your cream cheese is at room temperature: This will help it mix smoothly with the other ingredients.
  • Don't overbeat the cheesecake batter: Overbeating can make the cheesecake tough.
  • Bake the cheesecake in a water bath: This will help prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving: This will allow the cheesecake to set properly.

Conclusion:

This white chocolate cheesecake recipe with cinnamon and lemon is a delicious and easy-to-make dessert. The combination of white chocolate, cinnamon, and lemon is a perfect balance of sweet, tart, and tangy. This cheesecake is sure to be a hit at your next party or gathering.

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