Lemony White Chocolate Cheesecakes
Serves 2 | 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Graham Cracker Crumbs
White Chocolate Chips
(Contains Soy, Milk)
Not included in your delivery
Before starting, gather all required tools. 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 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.