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The Amish Cook 's Lemony Chocolate Cheesecake


  • Crust:
  • 1 ¼ cup flour
  • 2 tablespoon powdered sugar
  • 1 teaspoon grated lemon peel
  • ½ butter chilled and cubed
  • Filling:
  • 4 - 8 oz packages cream cheese softened
  • 1 ¼ cup sugar
  • 2 tablespoons flour
  • 2 tablespoons lemon juice
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons vanilla
  • 4 eggs
  • 10 ounces white baking chocolate melted and cooled
  • 2 teaspoons grated lemon peel


  • Place a 9-inch spring form pan on a double thickness of heavy duty foil
  • (about 18 inch square) securely wrap foil around pan. Set aside.
  • In a small bowl combine crust ingredients until crumbly. Press onto the
  • bottom and one inch up the sides of the prepared pan. Place on a baking
  • sheet. Bake at 325 for 25-30 minutes or until golden brown. Cool on a wire
  • rack.
  • In a large mixing bowl beat the cream cheese, sugar, flour, lemon juice,
  • cream and vanilla until well blended. Add eggs, beat on low speed just until
  • combined, stir in white chocolate and lemon peel. Pour into crust. Place pan in a large baking pan; add 1 inch hot water to the larger pan. Bake at
  • for 65-85 minutes or until center is just set and to appears dull. Remove the pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen sides. Cool one hour longer. Refrigerate ovenight. Remove from sides of pan before slicing.
  • Yield: 12 servings
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