Lemon and white chocolate cheesecake
The no bake lemon and white chocolate cheesecake is bursting with zesty citrus flavor, creamy white chocolate and a touch of toasty roasty almonds.
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- food processor
Ingredients
For the cheesecake base
- 1 & ⅓ cups (150gms) vanilla cookies
- ¾ cup plus 1 tablespoon (100gms) almond meal
- 1 stick (½ cup/ 115gms) unsalted butter
For the cheesecake filling
- 2 cups (10.5 oz/300gms) white chocolate melts
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ¼ teaspoon almond essence
- ¼ teaspoon vanilla essence
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 cup (250mls) thickened cream
For the white chocolate, lemon and almond topping
- ¼ cup (60gms) white chocolate melts
- 1 tablespoon cream
- ¼ cup lemon white chocolate almonds
- 1 tablespoon fresh lemon zest
Instructions
To make the cheesecake base
- Line the tin with parchment paper.
- Break the cookies into smaller pieces and blitz briefly in a food processor into crumbs.
- Add the almond meal to the cookie crumbs and mix well.
- Melt the butter by adding to a microwave proof bowl and microwaving for a minute or two, or in a pot on the stove.
- Pour the butter into the cookie crumbs and mix until it resembles fine bread crumbs.
- Pour into lined tin and press down to form the base.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Melt the white chocolate for the filling in the microwave in thirty second bursts until melted. Allow to cool.
- Beat the room temperature cream cheese briefly to soften it.
- Slowly add the cooled melted white chocolate to the cream cheese while mixing or mix well between each addtion.
- Add the lemon juice, vanilla and almond extract to the room temperature cream cheese and beat on low until well combined.
- Whip the cream in a seperate bowl until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined.
- Tip the cheesecake filling onto the prepared base and smooth down.
- Chill in the fridge for at least four hours, preferably overnight.
To decorate the cheesecake
- Remove the cheesecake from the springform pan and carefully peel the parchment paper. Smooth the sides of the cheesecake with a spatula.
- Chop the lemon white chocolate almonds roughtly.
- Add the white chocolate and cream for the drizzle to a small microwave proof bowl.
- Heat in the microwave in 30 second bursts until smooth and melted, stirring well between each burst.
- Add the white chocolate ganache to a piping bag and drizzle over the cheesecake.
- To make the drip, hold your piping bag at the edge of the cake and give it a gentle squeeze until a drip starts. Move slowly along the edge, pausing to squeeze again every so often to make more drips. Keep going until you've gone all the way around the cake.
- Sprinkle the chopped almonds in a circle around the edge of the cake. Add lemon zest to the centre and you're done!
Notes
Cake size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Ingredients:
Make it nut free: by replacing the almond meal in the base with vanilla cookies. Skip the almond extract and replace the nut topping with vanilla cookie crumbs.
Storage:
In the fridge: for up to five days.
In the freezer: wrap the whole cake or slice and store individual wrapped slices in the freezer for up to two months, but best eaten within a month for the best texture.
Nutrition
Serving: 12gCalories: 496kcalCarbohydrates: 51gProtein: 6gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 33mgSodium: 153mgPotassium: 183mgFiber: 1gSugar: 38gVitamin A: 324IUVitamin C: 1mgCalcium: 122mgIron: 0.5mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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