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!
Allergens:
Wheat
•Milk
•Soy
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time
Cooking Time
DifficultyMedium
Ingredients
/ serving 2 people
½ cup
Graham Cracker Crumbs
(Contains Wheat May contain Rye, Soy, Sulphites, Barley, Egg, Milk, Oats)
56 mL
Cream
(Contains Milk)
½ cup
White Chocolate Chips
(Contains Milk, Soy)
½ cup
White Sugar
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
Calories870 kcal
Fat45 g
Saturated Fat28 g
Carbohydrate111 g
Sugar90 g
Dietary Fiber3 g
Protein8 g
Cholesterol105 mg
Sodium420 mg
Trans Fat1 g
Potassium250 mg
Calcium225 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.