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Premier White Lemony Cheesecake

Premier White Lemony Cheesecake
Makes:
12 to 16 servings
Prep Time:
30
minutes
Total Time:
200
minutes
based on
206 reviews
Premier white baking bars give this elegant and lemony cheesecake a smooth and creamy consistency. Try this in the Spring, Easter or a bridal shower -- to rave reviews.

In this recipe:


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Ingredients:

  • CRUST
  • 6 tablespoons butter or margarine, softened
  • 1/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1 large egg yolk
  • 1/8 teaspoon salt
  • CHEESECAKE
  • 3 bars (12 oz.) NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken into small pieces *
  • 1/2 cup heavy whipping cream
  • 2 pkgs. (8 oz. each) cream cheese, at room temperature
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 1 large egg

Directions:

PREHEAT oven to 350° F. Lightly grease 9-inch springform pan.

FOR CRUST:
BEAT
butter and sugar in small mixer bowl until creamy. Beat in flour, egg yolk and salt. Press mixture onto bottom and 1 inch up side of prepared pan.

BAKE for 14 to 16 minutes or until crust is set.

FOR CHEESECAKE:
MICROWAVE
baking bars and cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT cream cheese, lemon juice, lemon peel and salt in large mixer bowl until smooth. Gradually beat in melted baking bars. Beat in egg whites and whole egg. Pour into crust.

BAKE for 35 to 40 minutes or until edge is lightly browned. Run knife around edge of cheesecake. Cool completely on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Garnish as desired.

* NOTE: May use 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels instead of baking bars.


Reviews:

Review This Recipe
  •  Star(s)

    Delightful

    Nancy Kasicki from Wellington, OH

    I collect cheesecake recipes & this is one of my all-time favorites. It is easy with great results. The cake is creamy and not too dense & the crust is so tasty, I have used this crust for other baked desserts using puddings and other fillings. It is truly an elegant & classical dessert.

  •  Star(s)

    creamy

    M DeJesus from San Francisco, CA

    I enjoyed this creamy and not too sweet cheesecake. It tasted better the second day with an enhanced lemon flavor. Nonetheless I would prefer more lemon flavor, so would top with lemon pie filling as one reviewer suggested.

  •  Star(s)

    Light and creamy

    Layne Gunkel from Fremont, IN

    This past weekend I prepared this cheesecake for my mother's 80th birthday celebration. It was not difficult to make,and turned out light and creamy. As I wanted a very lemony flavor, I spread canned lemon pie filling on the top. It was a nice addition. If you love cheesecake and want a smooth, creamy, lemony flavored dessert, this is the one to make.

  •  Star(s)

    Nice lemony flavor

    susan vaksman from Bethel Park, PA

    This came out well. I used a water bath. It has a nice lemony flavor, not overpowering. I used the white chocolate chips as the bar was not available here. I will definately make it again.

  •  Star(s)

    somewhat easy

    linda pena from Pasadena, TX

    this is some what of an easy cake to prepare, although there are steps to perform these tasks before actually doing the receipe

  •  Star(s)

    One word - YUM!

    Shelley Raulerson from Poulsbo, WA

    My family devoured it, I was lucky to get a small sliver. Will definitely make again.

  •  Star(s)

    Easter Sunday Dessert

    Belinda H from Homer, NY

    I made this as the recipe says without using a water bath and it turned out wonderfully. It was creamy and smooth, we all had a hard time stopping with just one piece!

  •  Star(s)

    Very good!

    LISA LOMBARDO from Blackwood, NJ

    This is a very delicious cheesecake. The lemon flavoring is perfect--not too overpowering. I did opt to use the white morsels, since I already had them in my house. I really love the shortbread crust. It complements the cheesecake well. This recipe is a keeper!

  •  Star(s)

    Premier White Lemony Cheesecake

    Verna LeNoble from Delavan, WI

    Loved this! Yummy in my tummy!!! I put strawberries on top as an afterthought and it was really nice. The white chocolate was a great addition. Next time I will try to get more lemon zest in it. I had one lemon and didn't end up with 2 teas. of the zest.

  •  Star(s)

    Easter Sunday

    Jackie Wilkinson from Willard, OH

    I baked this cheesecake for Sunday dinner on Easter and my family loved it. I love lemon and white chocolate and it was good. I drizzled white chocolate over the entire cheesecake. Yummm.

  •  Star(s)

    Premier White Lemony Cheesecake

    Gail Hall from Mount Uniacke, NS

    I brought this to Easter Dinner at my daughter's. It has a lovely texture and everyone loved it. I will make it again but next time I may add a little more lemon. I served the cheesecake with a light drizzle of Raspberry coulis. It was delicious.

  •  Star(s)

    YUMMY & EASY!!

    Charlene Spinner from Minden, NV

    I served this for a gathering of 12 women - tough critics - and it was a BIG hit!! I did make a vanilla wafer crust (adding ground nuts would be a nice addition to the crust, also) and I used the White Chocolate Morsels instead of the bar.

  •  Star(s)

    WHITE LEMON CHEESECAKE

    CHRISTINE CUSSATT from Mountain Top, PA

    THIS IS UNBELIEVABLE.....IT IS POSSIBLY THE BEST CHEESECAKE EVER

  •  Star(s)

    Fantastic!

    CATHERINE LACOMBE from Edmonton, AB

    I "test-drove" this recipe for my family today. I was trying to find a recipe that would duplicate a cheesecake I had last week that was incredible. This was sooooo close! I loved the taste and texture. I did use a hot water bath to bake it in, as I usually do with cheesecakes and it turned out wonderfully. I will definitely make this again and again! My family loved it. I did use light cream cheese, but followed everything else exactly as written.

  •  Star(s)

    White Lemon Cheesecake

    Lloyd Gray from Williamstown, KY

    This is by far the very best cheesecake I have had the pleasure to make & enjoy savoring the flavor. Very satisfying to prepare.

  •  Star(s)

    mmmmmm

    Sandra Castillo Castorena from San Bernardino, CA

    it looks delicious, maybe I'll try it this weekend...

  •  Star(s)

    lemony good

    F DIENER from Louisville, OH

    if you like lemons - and want a quick and easy cheesecake - this is the ticket.

  •  Star(s)

    WOW !!

    Carol Davis from Edmond, OK

    The melted white chocolate gives this cheesecake a rich smooth texture that is impossible to describe. It is like a cheesecake from a very expensive upscale reataurant.

  •  Star(s)

    Premier White Lemony Cheesecake

    Noreen Gilbert from Burlington, MA

    I have made this for a dinner party and everybody loved it and was asking for the recipe. It is very easy to make and the lemon in it is delicious.

  •  Star(s)

    Just Love

    Errol Mulligan Jr from Bronx, NY

    This Recipe is Just To die For. Love the favor and creamy taste to it

  •  Star(s)

    Best Cheesecake I have ever tasted.

    Sarah Gresser from El Paso, TX

    In philosophy Socrates says that everything has a form that it strives to become. Well this is the form of cheesecake! =] Very delicious, creamy, and fairly easy to make. All cheesecakes should taste like this one!

  •  Star(s)

    Good diversion

    JOHNNY MACCHINN from WARSAW, VA

    This is a good diversion from usual holiday desserts. Great for topping off a Thanksgiving or Christmas meal

  •  Star(s)

    Great & Easy bake Cheesecake

    Fawn Bowers from MILFORD, PA

    This was a easy crust and cheesecake to bake. Just the right amount of lemon made it a real hit at the Labor Day party I made it for. Very best baking does it again, thank you!

  •  Star(s)

    very cool and refreshing

    Brenda Krejci from Emery, SD

    This cheesecake is very delicious and was a hit with everyone. Great especially for summer. The lemon gives a cool crip flavor to the creaminess of the cake. Great for a Fourth of July picnic. Very easy to make and beautiful garnished with thin lemon slices and strawberries.

  •  Star(s)

    Premier White Lemony Cheesecake

    Nadine Olmstead from RESEDA, CA

    I did all the baking for a family and friends get together over the weekend and this is one of the things I baked. It was a big hit everyone loved the lemon cheesecake. So nice after a big meal. I made a graham cracker crust. This recipe is easy to make and was gone just as fast. It is a keeper I will make this again and again. Thanks All you bakers out there you have to try this recipe you will love it.

  •  Star(s)

    Premier White Lemony Cheesecake

    ANGELINA ROGERS from AKRON, OH

    My sister loves cheesecake and lemon, so while she was here visiting, we made this. Actually, we made two. She loved it, as did the rest of us, and we had a good time baking together. I did use the baking chips instead, and added a bit more lemon. I will be making it again for sure, as will my sister, as I sent her home with this recipe too.

  •  Star(s)

    Guests ask "Where did you buy this from?"

    Cory Parker from Kansas

    I have used this recipe for about four years now and it never fails to hear people ask "Where did you buy this from". This is absolutely mouth watering and an instant hit. A bit expensive to make if you don't have many of the ingredients but worth every penny. --------------- A few tips: 1)Use about a whole small lemon in the mixture. 2)For edible garnish and presentation grate fine lemon peel over the cooled product. 3) Cook it until it browns on the top and make sure to do the toothpick test. The middle does not cook like the rest of the cheesecake so be careful. 4)Freezing a few pieces is great. What dessert doesn't taste good frozen?!!?) --------------- All in all a fantastic (semi-fool proof) cheesecake.

  •  Star(s)

    Lemony Cheesecake

    Retta Moen from PEACHTREE CITY, GA

    I made this last night, it was enjoyed by friends and neighbors. Everyone loved the creamy texture and the after taste of lemon, very refreshing. Excellent dessert!

  •  Star(s)

    Soooo creamy

    Nancy Reid from EVANSVILLE, IN

    I made the lemony cheesecake for a family dinner and was told I could make it for them any time I wanted to! It was delicious and had a wonderful texture. I was not crazy about the crust (think I'll use vanilla wafers next time) but everything else was wonderful.

  •  Star(s)

    Premier White Lemony Cheesecake

    coni szemis from EGG HARBOR TOWNSHIP, NJ

    This was a huge hit at our family Easter dinner!! I know it says "intermediate" it was not, it was "EASY" I have made many different kinds of cheesecakes that sometimes can be a little work. This was easy and a favorite for sure!! I will make this again! I also used a little lemon pie filling on top.....YUMMMMMMMMM!

  •  Star(s)

    Lemony Cheesecake

    Leah Wilmes from NORWOOD, OH

    This cheesecake is sooooo creamy! Loved every bite of it, although next time I think I will use a graham cracker crust. This is a new favorite in my home!

  •  Star(s)

    OH SOO GOOD!!!

    dorothy visinho from EAST PROVIDENCE, RI

    My husband just loved this lemony cheesecake . It went so fast. It's not that hard to make. You've got to try it.

  •  Star(s)

    Fabulous!

    Jennifer Daniels from Columbus, OH

    Very light and fluffy texture, melts in your mouth. Great crust, tastes like shortbread. Definitely tastes better when completely refrigerated. I didn't get the crust quite high enough, so a little of the mixture spilled over onto the crust and it didn't look as good as the picture, but it sure was delicious.

  •  Star(s)

    Premier White Lemony Cheesecake

    Catherine Chancellor from Laurel, MS

    I was looking through the recipes in the e-letter when this caught my eye. I think I like this better than Lemon Meringue Pie! I really enjoy baking cheesecakes and this will definitely be moved to the top of the list!

  •  Star(s)

    Very tempting

    PAUL KNOWLES from CHATTANOOGA, TN

    Made this for a party. Nice texture, good lemon flavor, not too overpowering, but clearly present. Very well received.

  •  Star(s)

    white/choco cheesecake

    Julianne Farris from Stockbridge, GA

    I found this recipe very quick and easy. I only had 1/2 white choco and used 1/2 semi-sweet. The semi-sweet tends to cover up the lemon a bit, so next time I will use orange(fresh) instead. I use only fresh squeezed fruit juice. This did give it the mild chocolate flavor without the bitter after taste of too much chocolate.

  •  Star(s)

    Lemony Cheesecake - not unfortunate

    Sandra Spence from NORRIS CITY, IL

    This cheesecake sounds a bit daunting, but if the cook reads through it and prepares the ingredients ahead of time, there will be no problems. Its lemony flavor makes the creamy cheesecake a great addition to a spring buffet.

  •  Star(s)

    I love this cheesecake!

    Debi Larocque from WELLAND, ON

    I finally got to try this recipe this past week - it is excellent if you like cheesecake and the taste of lemon! I used the Morsels instead of the baking bars (can't find them in our stores here) with great results. If you are a cheesecake lover like me, you will love this recipe!

  •  Star(s)

    White Lemony Cheesecake

    Joan Frick from LANSDALE, PA

    Wow! great cheesecake, very different taste and easy to make. Will be added to my favorites and it'll make a good addition to Our Easter Table.

  •  Star(s)

    Yum Yum

    MARY SHIPMAN from Azle, TX

    I would make this for my family & friends. Very delicious recipe.

  •  Star(s)

    yummy

    Whitney Howard from VIRGINIA BEACH, VA

    it tastes great and I love to make and the kids love it too. I think it is an easy recipe to make and eat.

  •  Star(s)

    Premier White Lemony Cheesecake

    Ruth Minsk-Whitehead from OCALA, FL

    I just love this cheesecake. Easy to make, not too sweet. JUST RIGHT!

  •  Star(s)

    Truly wonderful!

    Jan Wilkins from BLYTHEVILLE, AR

    I took this to our monthly Church luncheon on Sunday. It was so good, so rich. The comment was made that it would make an excellent wedding cake! Be sure to cut small pieces! The White Chocolate makes it so rich!

  •  Star(s)

    very yummy

    Julie Weitzel from PORTLAND, OR

    This was so good and not that hard to do. I will use this recipes again. My family loved this cheesecake.

  •  Star(s)

    Delicious

    Diane Hassebroek from ABERDEEN, SD

    This is the first cheesecake I ever made, so I guess I didn't read the instructions very well. It said 2 white baking bars and you could substitute the white chips, so I used two bags of the white chocolate chips. It still tasted excellent, but next time I will follow directions closer. I thought it was quite a bit of white chocolate, but I didn't pay attention till it was too late. I definitely will make it again using the right amount of chips. I did bake it too long also. My daughter said it should be light brown, but it didn't taste burnt or anything. Baking is a learning experience like everything else.

  •  Star(s)

    Heavenly Cake

    Catherine N Perry from LOS ANGELES, CA

    Heavenly cake! Decided to make the crust out of crushed vanilla wafers and served with mixture of fresh strawberries and raspberries on top. Just the perfect combination!!

  •  Star(s)

    Creamy

    Heidimarie Viruet from MIAMI, FL

    I tried this for first time this Valinetine's Day since my husband is alergic to chocolate. What a wonderful solution. He absolutely loved the smooth creamy texture and wants me to make it again, but this time I will add a little more white chocolate.

  •  Star(s)

    Very Good

    DEBRA GRADY from OAK LAWN, IL

    This cheesecake is delicious. It is not hard to make either. It was a real crowd pleaser.

  •  Star(s)

    Creamy and Dreamy!

    Amanda Looney from NORTH AUGUSTA, SC

    This melt in your mouth treat is such a hit! My family loves it! Try with chocolate for a twist!

  •  Star(s)

    Keeper!

    JANICE GAREY from TERRE HAUTE, IN

    This is an extravagant dessert, a real keeper!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 440
  • Calories from Fat: 280
  • Total Fat: 32g (48% of DV)
  • Saturated Fat: 22g (108% of DV)
  • Cholesterol: 105mg (35% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 34g (11% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 19g
  • Protein: 6g
  • Vitamin A: 15% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Premier White Lemony Cheesecake

Ingredients

  • CRUST
  • 6 tablespoons butter or margarine, softened
  • 1/4 cup granulated sugar
  • 1 1/4 cups all-purpose flour
  • 1 large egg yolk
  • 1/8 teaspoon salt
  • CHEESECAKE
  • 3 bars (12 oz.) NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken into small pieces *
  • 1/2 cup heavy whipping cream
  • 2 pkgs. (8 oz. each) cream cheese, at room temperature
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 3 large egg whites
  • 1 large egg

 

Directions

PREHEAT oven to 350° F. Lightly grease 9-inch springform pan.

FOR CRUST:
BEAT
butter and sugar in small mixer bowl until creamy. Beat in flour, egg yolk and salt. Press mixture onto bottom and 1 inch up side of prepared pan.

BAKE for 14 to 16 minutes or until crust is set.

FOR CHEESECAKE:
MICROWAVE
baking bars and cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

BEAT cream cheese, lemon juice, lemon peel and salt in large mixer bowl until smooth. Gradually beat in melted baking bars. Beat in egg whites and whole egg. Pour into crust.

BAKE for 35 to 40 minutes or until edge is lightly browned. Run knife around edge of cheesecake. Cool completely on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Garnish as desired.

* NOTE: May use 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels instead of baking bars.

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