If you have ever had me bake for you then you have undoubtedly had one of my cheesecakes. This is hands down my favorite dessert and I am incredibly picky about the quality of a cheesecake. I love making them and it can be tricky to get the timing down, that is one thing you just need some trial and error based on your oven.
- 2 cups crushed Nilla Wafers
- 1/4 cup softened butter
- 1 tbsp lemon zest
- 16 oz Cream Cheese
- 16 oz Sour Cream
- 1 cup sugar
- 3 eggs
- 2 tbsp lemon juice
- 2 tsp lemon peel
- 2 tsp Vanilla Extract
- 2 tbsp Heavy Whipping Cream
- 2 tbsp All Purpose Flour
- 11-12 oz white chocolate- You can either melt most of it and blend it into the filling or you can mix chips into the filling. I always like to add some texture by putting some of the chocolate chips on top.
Preheat oven to 350. Soften the butter in the microwave for about 15 seconds. Mix the butter, cookie crumbs and lemon peel in a bowl. Press into the bottom of a 9 in springform pan. Bake for about 10-15 minutes. Cool in fridge while you prepare the filling.
Beat cream cheese, sour cream and sugar till smooth. If you are melting your white chocolate go ahead and add this now. Add eggs and mix well. Add flour, vanilla, lemon juice and peel, and cream. Mix well. If you are not melting the chocolate then mix the chips in now with a spoon. Pour the filling over the crust. Sprinkle some chocolate chips on top. (In the picture I also sprinkled lemon peel, but it didn’t look so cute after it was baked.)
Here is the tricky part. You need to bake for 30-50 minutes based on your oven. Your cheesecake should crack on top and brown slightly around the edges. Also, if you give it a little shake it should barely jiggle. I also suggest baking on an oven sheet just in case your pan doesn’t completely seal.
Let the cheesecake sit in the over for an hour after baking and then move it to the fridge to cool for about 4-5 hours.
The end result should be a rich creamy cheesecake with a light crumbly crust. Let me know how yours turns out!!!