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slice of lemon cheesecake on a white plate with sliced lemons and a fork
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4.97 from 33 votes

Lemon Cheesecake with a White Chocolate Topping

You'll love this creamy smooth Lemon Mascarpone Cheesecake with a white chocolate topping and pistachio crust. The perfect dessert for any occasion.
Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 688kcal


  • 10 inch springform pan



  • cup graham cracker crumbs
  • ½ cup ground pistachios
  • 6 tablespoons butter melted


  • 16 ounces cream cheese softened
  • 16 ounces mascarpone cheese you can substitute all cream cheese
  • 1 cup sugar
  • cup lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon vanilla extract
  • 5 large eggs


  • 8 ounces white chocolate melted
  • 4 ounce heavy cream



  • Place the graham crackers in the bowl of a food processor and pulse to fine crumbs. Then place the graham crumbs in a medium bowl.
  • Add the pistachios to the food processor and pulse until finely ground. Add the ground pistachios to the mixing bowl.
  • Add the melted butter to the graham crumbs and nuts and mix well.
  • Press the crumb mixture into the bottom of a 10-inch springform pan.
  • Bake the crust for 10-12 minutes at 325 degrees
  • Cool on a wire rack.

Cheesecake Filling

  • Place a pan big enough to hold the springform pan with a little room around the sides into the 325 degree preheated oven. Add about an inch and a half of water to the pan.
  • Prepare the springform pan with the baked crust by wrapping it with foil around the bottom and partway up the side of the springform pan.
  • In the bowl of a stand mixer, add the cream cheese, mascarpone, sugar, lemon juice, zest and vanilla (you can also use a hand mixer for my lemon cheesecake recipe).
  • Using the paddle attachment beat until smooth. Scraping the sides and bottom of the bowl as needed.
  • Add the eggs one at a time, beat on low speed just until combined. Scraping the sides of the bowl as needed.
  • Pour the filling into the prepared and cooled crust.
  • Carefullly place the filled springform pan into the water bath in the oven(you can use a roasting pan or baking pan. I used a half sheet pan).
  • Bake the cheesecake at 325° for 60-70 minutes or until the center is just set and top begins to brown.
  • Remove the springform pan from the oven, and cool on a wire rack for 10 minutes.
  • Carefully run a knife around the edge of pan to loosen; cool 1 hour longer then refrigerate at least 6 hours or overnight.


  • In a microwave-safe container, microwave the heavy cream for 20-30 seconds.
  • Pour the heated heavy cream over the white chocolate, making sure that most of the white chocolate is covered. Let stand for 5 minutes.
  • Stir in a gentle, circular motion until the white chocolate has melted completely and the mixture is smooth.
    If necessary the mixture can be microwaved for a few seconds more
  • Pour the white chocolate ganache over the cooled cheesecake.
  • Refrigerate the cheesecake until chocolate sets up, about 30 minutes, then remove from the springform pan.
  • Slice the cheesecake with a warm knife and serve with fruit of your choice.


Calories: 688kcal | Carbohydrates: 56g | Protein: 12g | Fat: 47g | Saturated Fat: 25g | Cholesterol: 165mg | Sodium: 481mg | Potassium: 233mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1332IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 2mg