Lemony White Chocolate Cheesecakes
with Candied Lemon Peel
Silky smooth white chocolate cheesecake batter gets a flavour boost from tart lemon juice in this irresistible dessert. Combined with a buttery graham cracker no-bake crust that comes together in under 30 minutes!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
½ cup
Graham Cracker Crumbs
(Contains Soy, Wheat May contain Oats, Sulphites, Soy, Triticale, Rye, Milk, Gluten, Barley, Egg)
56 mL
Cream
(Contains Milk)
½ cup
White Chocolate Chips
(Contains Milk, Soy May contain Crustaceans, Egg, Sesame, Sulphites, Fish, Mustard, Wheat, Peanuts, Tree nuts)
½ cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
2 unit(s)
Cream Cheese
(Contains Milk)
1 unit(s)
Lemon
Not included in your delivery
0.06 tsp
Salt*
2 tbsp
Butter*
Nutrition Values
Cooking Steps
- Add 2 tbsp butter to a medium microwave-safe bowl. Microwave on high until melted, 10-15 sec.
- Add graham cracker crumbs, 2 tsp sugar and a pinch of salt, then stir until mixture is combined and has the appearance of wet sand.
- Divide graham cracker mixture evenly between four unlined muffin tin cups. Press mixture firmly down into the bottom of each cup. (TIP: Use the bottom of a 1/3 cup measuring cup to press the graham cracker mixture into the muffin tin.)
- Place muffin tin in the freezer for 10 mins.
- Add white chocolate to a small pot over medium-low heat. Cook stirring constantly until chocolate has melted and mixture is smooth and glossy, 2-3 min. (TIP: You can also melt the chocolate in the microwave if you prefer!)
- Remove the pot from heat and place in the fridge to cool slightly, 5 min.
- Using a vegetable peeler, peel slices of lemon skin, then finely slice. Juice lemon.
- Add cream cheese, heavy cream and 1 tbsp lemon juice to another medium bowl. Beat using an electric mixer or whisk until until soft peaks form, 3-4 min.
- When chocolate mixture has cooled, add to the cream mixture and beat until incorporated, 1 min.
- Divide cheesecake mixture evenly between graham cracker bases.
- Place in the fridge until firm, 2-3 hr.
- Add remaining sugar, remaining lemon juice and 1/2 cup water to another small pot.
- Bring to a simmer of medium-high.
- Once simmering, add lemon peel and reduce heat to medium. Continue to simmer uncovered until sugar mixture has reduced slightly, 5-6 min.
- Remove pot from heat and let stand for 5 min.
- Drain lemon peel using a fine mesh strainer, then transfer to a plate. (TIP: You've just made lemon simple syrup! Refrigerate in an airtight container for up to two weeks and use in drinks, to flavour cakes and other creations!)
- Let candied peel sit at room temperature until cheesecakes are done.
- Carefully run a sharp knife around the edges of the muffin tin cups to loosen cheesecakes.
- Remove cheesecakes from the tin and transfer to plates.
- Sprinkle candied lemon peel over top.