Lemon Cheesecake with a White Chocolate Topping

4.98 from 40 votes

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

Cook Time1 10

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Calories: 688kcal

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.

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.