My Lemon Cheesecake Recipe is made with a combination of cream cheese and mascarpone and topped with a white chocolate ganache. The creamy goodness paired with the lemon flavor makes this the perfect dessert for the spring and summer seasons.
I’ve found many uses for mascarpone, the Italian version of cream cheese that Mama Jeanette shared with me so many years ago, and cheesecake is one of my favorites.
The lemon juice added a deliciously bright flavor that made this creamy lemon dessert the Perfect Cheesecake to serve your family and friends making any day into a special occasion.
And if you’re a lemon lover like me, you might also enjoy my Lemon Gelato and Lemon Pound Cake.
What Ingredients do I need to make a Lemon Cheesecake?
Let’s start by gathering the ingredients we need to make my lemon cheesecake with a white chocolate ganache. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Can I use Meyer Lemons instead of regular lemons to mak my cheesecake?
Absolutely! In fact, in my original recipe, I used Meyer lemons, but since they’re not always available I changed them out with regular lemons.
How to make a graham cracker nut crust?
- Place the graham crackers in the bowl of a food processor and pulse to fine crumbs. Then place the graham cracker crumbs in a medium bowl.
- Add the pistachios to the food processor and pulse until finely ground. Add the ground pistachios to the mixing bowl.
- Add the melted butter to the graham cracker crumbs and nuts and mix well.
- Press the crumb mixture into the bottom of a 10-inch cheesecake pan.
- Bake the crust for 10-12 minutes at 325 degrees
Do I have to use pistachios in the cheesecake crust?
No, you don’t. If you prefer a plain graham cracker crust that works too. I happen to love pistachios and thought that changing up the crust would be a delicious way to use pistachios. You can use another type of nut or leave them out altogether, it’s up to you.
*If you choose not to use nuts, replace them with one-half cup of additional graham cracker crumbs.
How to make a lemon cheesecake filling:
Get these two items prepared before making the cheesecake filling.
- Place a pan big enough to hold the springform pan with a little room around the sides into the 325 degree preheated oven. Add about an inch and a half of water to the pan.
- Prepare the cheesecake pan with the baked crust by wrapping it with foil around the bottom and partway up the side of the pan.
- In the bowl of a stand mixer, add the cream cheese, mascarpone, sugar, lemon juice, lemon zest and vanilla (you can also use an electric hand mixer for my lemon cheesecake recipe).
- Using the paddle attachment beat until smooth. Scraping the sides and bottom of the bowl as needed.
- Add the eggs one at a time, beat on low speed just until combined. Scraping the sides of the bowl as needed.
- Pour the cheesecake mixture into the prepared and cooled crust.
- Carefully place the filled springform pan into the water bath in the oven (you can use a roasting pan or baking pan).
- Bake the cheesecake at 325° for 60-70 minutes or until the center is just set and the top begins to brown.
Do I have to use Mascarpone to make my Lemon Cheesecake?
No, you don’t. You can use all cream cheese for this recipe. Mascarpone is a little lighter and I like how it adds creaminess to the recipe, but it will still be ah-mazingly delicious with just cream cheese.
How to Make a White Chocolate Ganache:
- In a microwave-safe container, microwave the heavy cream for 20-30 seconds.
- Pour the heated heavy cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes.
- Stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth. If necessary the mixture can be microwaved for a few seconds more
- Pour white chocolate ganache over the top of the cheesecake (allow the cheesecake to cool before adding the ganache).
- Refrigerate the cheesecake until the chocolate sets up, about 30 minutes, then remove from the springform pan.
If you like lemon, this version of my cheesecake should be on your must-make list, and when you do make it, I hope you enjoy it as much as Lisa and I did.
Recipe FAQ’s:
Lemon juice is an acidic ingredient that gives cheesecake what it needs to have the right structure in order to stay together. The acid of the lemon juice reacts to the fatty proteins, which gives you that nice thick texture that we love in cheesecakes.
Mascarpone has a looser, velvety texture and a richer mouthfeel similar to double-crème brie. American cream cheese contains about 55% butterfat, while mascarpone contains 75% butterfat. American-style cream cheese is firmer and brighter tasting than mascarpone, which gives it that distinct flavor.
Most cheesecake recipes call for either sour cream or heavy cream. They both do the same thing, which is softening the texture of the cheese and adding some moisture. Greek yogurt can also be used in lieu of sour cream or heavy cream.
More Cheesecake Recipes You’ll Love!
Lemon Cheesecake with a White Chocolate Topping
Equipment
- 10 inch springform pan
Ingredients
crust
- 1½ cup graham cracker crumbs
- ½ cup ground pistachios
- 6 tablespoons butter melted
Filling
- 16 ounces cream cheese softened
- 16 ounces mascarpone cheese you can substitute all cream cheese
- 1 cup sugar
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 5 large eggs
Topping
- 8 ounces white chocolate melted
- 4 ounce heavy cream
Instructions
crust
- Place the graham crackers in the bowl of a food processor and pulse to fine crumbs. Then place the graham crumbs in a medium bowl.
- Add the pistachios to the food processor and pulse until finely ground. Add the ground pistachios to the mixing bowl.
- Add the melted butter to the graham crumbs and nuts and mix well.
- Press the crumb mixture into the bottom of a 10-inch springform pan.
- Bake the crust for 10-12 minutes at 325 degrees
- Cool on a wire rack.
Cheesecake Filling
- Place a pan big enough to hold the springform pan with a little room around the sides into the 325 degree preheated oven. Add about an inch and a half of water to the pan.
- Prepare the springform pan with the baked crust by wrapping it with foil around the bottom and partway up the side of the springform pan.
- In the bowl of a stand mixer, add the cream cheese, mascarpone, sugar, lemon juice, zest and vanilla (you can also use a hand mixer for my lemon cheesecake recipe).
- Using the paddle attachment beat until smooth. Scraping the sides and bottom of the bowl as needed.
- Add the eggs one at a time, beat on low speed just until combined. Scraping the sides of the bowl as needed.
- Pour the filling into the prepared and cooled crust.
- Carefullly place the filled springform pan into the water bath in the oven(you can use a roasting pan or baking pan. I used a half sheet pan).
- Bake the cheesecake at 325° for 60-70 minutes or until the center is just set and top begins to brown.
- Remove the springform pan from the oven, and cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of pan to loosen; cool 1 hour longer then refrigerate at least 6 hours or overnight.
Topping
- In a microwave-safe container, microwave the heavy cream for 20-30 seconds.
- Pour the heated heavy cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes.
- Stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth.If necessary the mixture can be microwaved for a few seconds more
- Pour the white chocolate ganache over the cooled cheesecake.
- Refrigerate the cheesecake until chocolate sets up, about 30 minutes, then remove from the springform pan.
- Slice the cheesecake with a warm knife and serve with fruit of your choice.
Ruth Cataldo
This looks incredible! I have been wanting the perfect cheesecake recipe to try out as my husband and I LOVE cheesecake. My MIL makes the best cheesecake ever, but I am determined to make one at least as good, and this maybe it! Even better, my lactose intolerant, allergic to dark and milk chocolate, husband can eat this as he can eat white chocolate and cheese!
Chef Dennis
Thanks Ruth, It is a very good cheesecake, the only problem I had was with the white chocolate topping, after being refrigerated it got too hard to cut, so keep that in mind if you do make it.
Donalyn
That looks heavenly Dennis – lemony cheesecake is the best!
Chef Dennis
thank you Donalyn, it was too good!!
Lora
I on the New York Style Cheesecake team as well. This recipe looks divine. I love the pistachios in the crust. Genius.
Chef Dennis
Thanks Lora, the pistachios seemed to be calling out to me, and its nice to not have the same old base all the time on cheesecakes
RavieNomNoms
Oh how I love cheesecake and I have always though that cheesecake that has lemon in it is the absolute best. It adds such a nice freshness!
Chef Dennis
thanks Raven! lemon does seem to do so much for cheesecakes, and it seemed like the perfect way to celebrate spring!
Rumana
Wow!!! That looks so gorgeous and yummy:)
Chef Dennis
Thank you, it really was so creamy and delightful!
Kim Bultman | a little lunch
Dennis, I loved the Mama Jeanette quote you shared about “Mars-capone.” Too funny! I pronounced it like a Martian, too, until a few years ago. 🙂
Chef Dennis
I still spell it like I say it, but after getting notes from some of my Italian friends about my misspelling, I keep rechecking to make sure I spell it right.
Vanessa
brilliant idea in making cheesecakes.. thanks chef.. 🙂
Chef Dennis
Thanks Vanessa, it really came out well
Betty Ann @Mango_Queen
Oh this will be great for Easter! I always make some kind of cheesecake for the family dessert. And with Meyer lemons – my sons will flip! Thanks for sharing, Chef Dennis! Have a great Easter holiday!
Chef Dennis
it really was a nice alternative to over sweetened cheesecakes Betty Ann, and the mascarpone made it even creamier!
M Luisa
Looks amazing!! I like the match lemon+mascarpone, is one of my favourites for cheesecake. I need to try the chocolate topping!
Chef Dennis
Thank you, it was such a delicious combination, creamy and lemony…yummm
The Mom Chef ~ Taking on Magazines One Recipe at a Time
I could hug you. Everything about this says it was made for me (a girl can dream, right?). I love New York-style cheesecake. I love white chocolate and I love citrus. I love my cheesecake without a lot of frills and adornments. This is perfect. It’s beautiful. I’ll be right over.
Chef Dennis
I wish we were close enough, I would have gladly shared my cheesecake with you! I’ll take you up on that hug when we finally do get to meet in person!
Laura (Tutti Dolci)
Meyer lemons and mascarpone sound like a perfect match for cheesecake!
Chef Dennis
Thank you Laura, they did go so well together!
Julia
This combination of flavors is amazing!!! Love it!
Chef Dennis
Thanks Julia, happy to hear you like my cheesecake!
Tara @ TheButterDish
Oh wow Chef! This is incredible! Mr.SweetButter would swoon over this, which would make baking this all the more worth it to see.
Chef Dennis
It was a beautiful cheesecake, thanks Tara! Sometimes simplicity is best, and that light layer of chocolate was just enough to dress it up!
Jen @JuanitasCocina
You don’t have to convince me…this just went on my must-make list!
Also, I’ve been saying mascarpone incorrectly, apparently.
Chef Dennis
Hi Jen-
I still do say it wrong, and it’s an effort to even spell it correctly, old habits die hard….sigh
You’re going to love this cheesecake!
Brian @ A Thought For Food
Do you have any idea what cheesecake does to me? It makes me go bonkers… in the best possible way. A slice and I’m in heaven. This looks absolutely marvelous, my friend.
Chef Dennis
Thanks Brian! Cheesecake is a little slice of heaven, and the Meyer Lemon added such a nice flavor.
Luz
I have a child who is allergic to nuts. Are pistachios considered nuts? If so, can I just do the crust with butter without the nuts?
Chef Dennis Littley
hi Luz, yes they are nuts and should be avoided if allergic. You can of course leave the nuts out of the crust that certainly won’t affect the taste of the cheesecake