White Chocolate Lemon Curd Cheesecake ๐ฐ
Ingredients:
For the Crust:
- 2½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup butter, melted
- ½ cup mini white chocolate chips
For the Cheesecake Filling:
- 2 packages (16 oz) cream cheese, full fat
- 1 container (500ml) 14% fat sour cream
- ¾ cup granulated sugar
- ⅓ cup heavy cream
- 1 tbsp lemon extract
- Juice and zest of 1 lemon
- Seeds of 1 vanilla bean
- 5 large eggs
- 3 tbsp corn starch
- 2 cups white chocolate, melted
For the Lemon Curd Layer:
- Follow the linked lemon curd recipe
- For the White Chocolate Ganache:
- 2 cups white chocolate, finely chopped
- ⅔ cup heavy cream
Directions:
Crust: Mix graham cracker crumbs, sugar, melted butter, and mini chocolate chips. Press into a 9” springform pan lined with parchment. Wrap the exterior in foil and set aside.
Cheesecake: Preheat oven to 350°F. Blend cream cheese, sour cream, sugar, cream, lemon extract, juice, zest, and vanilla until smooth. Add eggs and cornstarch; blend again. Stir in melted white chocolate. Pour over crust. Set in a water bath and bake for 100 minutes, adjusting the temperature as directed.
Cool: Turn off the oven and let the cheesecake cool gradually before chilling overnight.
Lemon Curd & Ganache: Prepare lemon curd and let chill. For ganache, microwave chocolate and cream, stirring until smooth. Chill until thick, then whip until fluffy.
Assemble: Spread lemon curd on the cheesecake, then pipe and swirl the ganache. Decorate with white chocolate chips and lemon slices.
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