Ingredients:
- 1 cup crushed graham crackers
- 2 tbsp white sugar
- 4 tbsp melted unsalted butter
- 3 packages (8 oz each) softened cream cheese
- 1 cup white sugar
- 3 large eggs
- 1 cup white chocolate chips, melted and slightly cooled
- Zest and juice of 2 lemons
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). In a small bowl, mix together the crushed graham crackers, 2 tbsp of sugar, and melted butter. Press this mixture firmly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- In a large bowl, use an electric mixer to beat the cream cheese and 1 cup of sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the melted white chocolate, lemon zest, lemon juice, and vanilla extract until well blended. Pour this batter over the crust.
- Bake for 50-60 minutes, or until the cheesecake is firm and the center moves slightly when shaken.
- Allow the cheesecake to cool in the pan on a wire rack for 10 minutes. Run a knife around the edge to loosen it and prevent cracking. Let it cool completely before removing the rim.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to set.
Tips & Variations:
- Experiment with different citrus fruits like lime or orange for varied flavors.
- Add chopped nuts such as pecans or walnuts to the crust for a crunchy texture.
- Use ingredients at room temperature for a tall and smooth cheesecake, and avoid opening the oven door while baking.
- Be patient during the cooling process; rushing may affect the texture of the cheesecake.