Creamy, zesty and easy, this baked lemon and white chocolate cheesecake takes ‘melt-in-your-mouth’ to new levels.
150g (1 cup) plain flour
2 tbsp icing sugar
75g butter, chilled, chopped
2 tsp finely grated lemon rind
1 egg yolk
1 tbsp iced water
500g cream cheese, at room temperature
155g (3/4 cup) caster sugar
2 eggs, at room temperature, separated
200g white chocolate, melted, cooled
185ml (3/4 cup) pouring cream
2 tbsp fresh lemon juice
1 tsp finely grated lemon rind
2 tbsp plain flour
200g white chocolate, finely chopped
100ml pouring cream
8 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Invert the base of a 22cm (base size) springform pan then grease and line with baking paper. Secure base back in the pan, allowing the paper to overhang the edge. Grease the side of pan and line with baking paper.
Step 2Place flour(150g (1 cup) plain flour), icing sugar (2 tbsp icing sugar), butter (75g butter, chilled, chopped) and lemon rind (2 tsp finely grated lemon rind) in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk (1 egg yolk) and water (1 tbsp iced water) and process until the dough just comes together. Turn the dough onto a lightly floured surface and knead lightly until just smooth. Roll out the dough between 2 sheets of baking paper to a 23cm disc. Transfer dough and baking paper to a baking tray and place in the fridge for 30 minutes to rest.
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Step 3Remove and discard the top piece of baking paper. Use a fork to prick pastry all over. Bake for 12-15 minutes or until light golden. Set aside to cool. Transfer to the base of the prepared pan, trimming to fit if necessary.
Step 4Reduce the oven temperature to 140C/120C fan forced. To make the filling, use electric beaters to beat the cream cheese (500g cream cheese, at room temperature) and 100g (1/2 cup) sugar in a bowl until smooth. Add the eggs (2 eggs, at room temperature, separated) yolks, 1 at a time, beating well after each addition. Add the chocolate (200g white chocolate, melted, cooled), cream (185ml (3/4 cup) pouring cream), lemon juice (2 tbsp fresh lemon juice) and rind (1 tsp finely grated lemon rind) and flour (2 tbsp plain flour) and beat until well combined.
Step 5Use electric beaters to beat the egg whites (200g white chocolate, finely chopped) in another bowl until soft peaks form. Gradually add the remaining 55g (1/4 cup) sugar, beating well after each addition, until the sugar has dissolved. Use a spatula to fold half the egg white mixture into the cream (100ml pouring cream) cheese mixture until just combined. Repeat with the remaining egg white mixture.
Step 6Bake for 1 hour 10 minutes or until just set but the centre of the cheesecake still wobbles slightly (if your cheesecake cracks slightly the topping will cover it). Turn off oven. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely (this will prevent cake from cracking). Place in the fridge for 6 hours or overnight to chill.
Step 7To make the topping, combine chocolate and cream in a microwave-safe bowl. Microwave on Medium, stirring every minute with a metal spoon, for 1-2 minutes or until almost melted. Stir until smooth. Place in the fridge for 15 minutes or until thickened slightly.
Step 8Spread ganache over the top of the cheesecake. Place in the fridge for 15-20 minutes or until set. Sprinkle with extra lemon rind to serve.