Refreshing lemon cheesecake with white chocolate ganache

Refreshing lemon cheesecake with white chocolate ganache

Discover the delicious and refreshing taste of this lemon cheesecake, now with a touch of white chocolate for added indulgence. The buttery biscuit base is topped with a creamy lemon-infused filling and finished with a smooth white chocolate ganache. This cheesecake is perfect for those who love tart and sweet combinations, making it an irresistible treat for any occasion.


Why you will love it

You'll love this lemon cheesecake for its perfect balance of tangy lemon and sweet white chocolate. The creamy texture of the filling, enhanced by the zesty lemon juice and zest, pairs beautifully with the rich white chocolate, creating a harmonious blend of flavors. The biscuit base adds a satisfying crunch, making every bite a delicious experience. This recipe is easy to follow and guarantees a delicious result that will impress your family and friends.

Perfect opportunity

This lemon cheesecake is perfect for any celebration or gathering. Its refreshing flavor makes it a great choice for summer parties, afternoon tea, or a light dessert after a meal. The elegant appearance of cheesecake, especially when decorated with lemon slices, makes it a stunning centerpiece for any dessert table. Whether you're hosting a formal dinner or enjoying a casual get-together, this cheesecake is sure to be a hit.

See also  Velvety pancakes with cocoa proteins: a deliciously easy and healthy treat

Decorating Tips

For a nice finish, decorate the cheesecake with thin lemon slices arranged in a circle on top. You can also add a few mint leaves for a touch of color and freshness. A light dusting of powdered sugar on the lemon slices will add a subtle shine. If you want to make the cake even more festive, consider adding a drizzle of melted white chocolate or some edible flowers. Serving the cheesecake on a decorative cake stand will enhance its presentation and make it even more inviting.


  • 200 grams of ground biscuits (such as graham crackers or digestive biscuits)
  • 100 grams of melted butter
  • 4 tablespoons of milk


  • 250 grams of cream cheese
  • 150 milliliters of heavy cream
  • Zest of two small lemons or one large lemon
  • 1 tablespoon of lemon juice
  • 100 grams of melted white chocolate
  • 30 grams of powdered sugar


  • 100 grams of white chocolate
  • 50 milliliters of heavy cream


  1. Prepare the base:
    • Mix the ground biscuits with the melted butter and milk. Add the milk gradually, adjusting the quantity if necessary to obtain a moldable mixture.
    • Place an adjustable cake ring on a plate and set it to 7 or 8 inches in diameter (or use a cake pan of the same size). Press cookie mixture evenly into base and refrigerate while preparing filling.
  2. Prepare the filling:
    • Whip the heavy cream to stiff peaks and set aside.
    • In another bowl, beat the cream cheese with the powdered sugar, melted white chocolate, lemon juice and lemon zest until smooth.
    • Gently fold whipped cream into cream cheese mixture using the lowest speed of a mixer or spatula until well combined.
    • Spread the filling evenly over the prepared base and refrigerate.
  3. Prepare the Ganache:
    • In a small saucepan, heat the heavy cream and white chocolate chips over low heat, stirring constantly until the chocolate is completely melted and the mixture is smooth.
    • Let the ganache cool slightly before pouring it over the cheesecake filling.
    • Refrigerate the cheesecake for 5 to 6 hours or overnight to set.
  4. Decorate:
    • Before serving, remove the cake ring and decorate the top of the cheesecake with thin lemon slices and, if desired, a pinch of powdered sugar or mint leaves.

Enjoy this refreshing lemon cheesecake with a cup of tea or coffee!

Leave a Comment