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. It's 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Graham Cracker Crumbs
(Contains: Wheat May contain traces of: Barley, Egg, Milk, Oats, Rye, Soy, Sulphites, Gluten)
56 mL
Cream
(Contains: Milk)
½ cup
White Chocolate Chips
(Contains: Milk, Soy May contain traces of: Egg, Sulphites, Crustaceans, Sesame, Fish, Mustard, Wheat, Peanuts, Tree nuts)
½ cup
White Sugar
(May contain traces of: Egg, Milk, Soy, Sulphites, Crustaceans, Sesame, Fish, Mustard, Wheat, Peanuts, Tree nuts)
2 unit(s)
Cream Cheese
(Contains: Milk)
1 unit(s)
Lemon
Not included in your delivery
2 tbsp
Butter*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Line a 12-cup muffin tin with 4 paper liners.
- 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 to melted butter, then stir until mixture is combined. (TIP: The consistency should be similar to wet sand.)
- Divide graham cracker mixture evenly between 4 lined muffin tin cups. Press mixture down firmly into the bottom of each cup. (TIP: Use the bottom of a 1/3 cup measuring cup to press graham cracker mixture into the muffin tin.)
- Place muffin tin in the freezer for 10 min.
- Add white chocolate chips 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 chocolate in the microwave if you prefer!)
- Remove the pot from heat and set aside to cool slightly, 5 min.
- Using a vegetable peeler, peel 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 soft peaks form, 3-4 min.
- When chocolate mixture has cooled, add to cream mixture and beat until incorporated, 1 min.
- Divide cheesecake mixture evenly between graham cracker bases. Tap muffin tin against the counter to even out the surface.
- Place in the freezer until firm, 1-2 hr.
- Add remaining sugar, remaining lemon juice and 1/2 cup water to another small pot.
- Bring to a simmer over medium-high.
- Once simmering, add sliced lemon peel and reduce heat to medium. Continue to simmer uncovered until sugar mixture has reduced slightly, 5-6 min.
- Remove the pot from heat and let stand for 5 min.
- Drain lemon peel using a fine mesh strainer, reserving liquid, then transfer to a plate. (TIP: You've just made lemon simple syrup! Refrigerate lemon syrup in an airtight container for up to 2 weeks and use to flavour drinks, cakes and other creations!)
- Let candied peel sit at room temperature until cheesecakes are chilled.
- 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.
- Refrigerate until ready to serve.
