Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup white chocolate chips, melted and slightly cooled
- 2 lemons, zest and juice
- 1 teaspoon pure vanilla extract
Preparation
- Preheat oven to 350°F (175°C). Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan to form crust. Bake for about 10 minutes, then cool.
- In a large bowl, beat softened cream cheese with 1 cup sugar until smooth. Gradually add eggs, one at a time, blending until fully incorporated.
- Stir in melted white chocolate, lemon zest, lemon juice, and vanilla extract until combined. Pour filling over cooled crust.
- Bake for 50-60 minutes, or until cheesecake is set and center barely jiggles.
- Cool in pan on wire rack for 10 minutes. Run a knife around the edge to loosen, then cool completely before removing rim.
- Chill in refrigerator for at least 4 hours, preferably overnight, to set flavors and firm texture.