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There’s nothing quite like the arrival of spring, with its gentle sunshine and the first whispers of new growth. As the world awakens, so does our desire for lighter, brighter flavors, especially in our desserts. And when it comes to celebrating the season, few treats capture the essence of spring quite like a vibrant lemon dessert. Prepare to be enchanted by this exquisite White Chocolate Lemon Cheesecake Tart – a truly perfect centerpiece for any springtime gathering, from Easter brunch to a bridal shower.

This delightful dessert is a symphony of textures and tastes: a rich, smooth, and creamy white chocolate lemon cheesecake filling nestled within a sweet, crumbly shortbread crust. The bright, zesty notes of lemon perfectly complement the subtle sweetness of white chocolate, creating a balanced flavor profile that is both refreshing and indulgent. It’s the kind of dessert that evokes joy, reminiscent of warm days and blossoming flowers, making it an instant family favorite – as it has become for my son, who simply adores lemon and cheesecake combinations!

Contents

The Secret to a Perfect Crust: Quality Butter

Every exceptional tart begins with an outstanding crust, and for this White Chocolate Lemon Cheesecake Tart, a sweet shortbread base sets the stage for perfection. The key to achieving that irresistible tender-crisp texture and rich flavor lies unequivocally in the quality of your butter. That’s why I proudly use and highly recommend Minerva Dairy Butter for this recipe. This post is sponsored by Minerva Dairy, but all thoughts and opinions are 100% my own, born from a genuine appreciation for their superior product.

Minerva Dairy has a heritage spanning back to 1894, a testament to their unwavering commitment to crafting exceptional butter. What sets Minerva butter apart is its unique slow-churned process and remarkable 85% butterfat content. Standard butters typically contain around 80% butterfat, so this extra percentage makes a significant difference. The higher butterfat results in a creamier, richer, and more flavorful butter, which directly translates into a truly superior shortbread crust. It bakes up with an unparalleled golden hue, a delicate crispness, and a depth of flavor that truly shines through in every bite. This superior butter also contributes to the overall lusciousness of the cheesecake filling, ensuring a smooth and melt-in-your-mouth experience.

Why You’ll Love This White Chocolate Lemon Cheesecake Tart

Irresistible Flavor Combination: The bright, zesty tang of fresh lemon beautifully cuts through the sweetness of white chocolate, creating a harmonious and balanced profile that’s neither too sweet nor too tart.
Luxuriously Creamy Texture: Thanks to premium ingredients like Minerva Dairy butter and full-fat cream cheese, the cheesecake filling is incredibly smooth, velvety, and melts in your mouth.
Perfect Shortbread Crust: A buttery, tender-crisp shortbread crust made with oats provides the ideal textural contrast to the creamy filling, making every bite a delight.
Stunning Presentation: This tart is naturally beautiful, especially when adorned with fresh berries and a sprinkle of lemon zest, making it an impressive dessert for any occasion. Its elegant form makes it a true centerpiece.
Seasonal Delight: Lemon desserts are synonymous with spring and summer, offering a refreshing and uplifting treat that’s perfect for warm-weather celebrations and holidays.
Easier Than You Think: While elegant in appearance, this White Chocolate Lemon Cheesecake Tart recipe is straightforward and accessible for home bakers of all skill levels, promising impressive results with manageable steps.

Essential Ingredients for Your White Chocolate Lemon Cheesecake Tart

Creating this magnificent tart requires a few key ingredients, each playing a crucial role in achieving the perfect flavor and texture. Opting for good quality ingredients will always yield the best results. Here’s your comprehensive grocery list:

For the Decadent Shortbread Crust:

All-Purpose Flour: The fundamental structural component of our crust, providing the necessary body and chew.
Old Fashioned Oats: These add a delightful rustic texture, a subtle nutty flavor, and extra crispness to the shortbread.
Brown Sugar: Beyond sweetness, brown sugar contributes a deep, molasses-rich flavor and helps keep the crust moist and tender.
Cinnamon: A teaspoon of cinnamon introduces a warm, comforting spice note that beautifully complements the oats and subtly enhances the lemon.
Salt: A small amount of salt is vital for balancing the sweetness, bringing out the other flavors, and preventing the crust from tasting flat.
Minerva Dairy Unsalted Butter: Softened to room temperature, this high-quality, high-butterfat butter is the absolute star for a truly rich, flavorful, and tender crust. Using unsalted butter allows you precise control over the overall salt content in your recipe.

For the Silky White Chocolate Lemon Cheesecake Filling:

Cream Cheese: One 8oz block of full-fat cream cheese, softened completely to room temperature, is paramount. This ensures a smooth, creamy, and lump-free batter, which is key to preventing cracks during baking.
Vanilla Extract: A classic and indispensable enhancer, vanilla extract adds warmth, depth, and a hint of sweet aroma that rounds out the flavors.
White Chocolate: 8 ounces of good quality white chocolate, melted and then cooled slightly. Choose a brand you enjoy eating on its own for the best flavor infusion into the cheesecake.
Lemon Juice: Freshly squeezed lemon juice is absolutely non-negotiable for that bright, tangy, and authentic lemon flavor that truly makes this tart shine. Bottled lemon juice will not yield the same vibrant taste.
Lemon Zest: The zest contains aromatic oils that intensify the lemon flavor without adding excess liquid or acidity. Zest from one large lemon will provide a wonderful fragrant lift.
Egg: One large egg, brought to room temperature, acts as a crucial binder, providing structure, richness, and helping the cheesecake set beautifully.
Heavy Whipping Cream: A quarter cup of heavy whipping cream adds an extra layer of luxurious richness and contributes significantly to the ultra-smooth, melt-in-your-mouth texture of the cheesecake filling.

Step-by-Step Guide to Crafting Your White Chocolate Lemon Cheesecake Tart

Follow these detailed instructions carefully to ensure your White Chocolate Lemon Cheesecake Tart turns out perfectly every time. Precision and patience are your best friends in cheesecake baking, leading to a truly delightful dessert!

For the Buttery Shortbread Crust:

Prepare Your Oven: Begin by preheating your oven to 350 degrees F (175 degrees C). It’s crucial for the oven to be at a consistent, accurate temperature when the crust goes in to ensure even baking.
Process Dry Ingredients: Into the bowl of a food processor, add the all-purpose flour, old fashioned oats, brown sugar, cinnamon, and salt. Pulse the mixture several times, using short bursts, until the oats are finely ground and the mixture resembles uniform coarse crumbs. This creates a cohesive base for your shortbread.

Incorporate Butter: Add the softened Minerva Dairy unsalted butter to the food processor with the dry ingredients. Pulse again until the butter is fully blended into the dry ingredients and the mixture comes together to form moist, cohesive crumbs. When you squeeze a handful, the crumbs should easily hold together.

Press into Tart Pan: Firmly press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. For a perfectly compact crust, use the bottom of a flat-bottomed glass, your knuckles, or your fingers to ensure it’s tight and even across the base and along the edges. A well-pressed crust prevents crumbling and creates a sturdy foundation for your cheesecake.

Pre-Bake the Crust: Place the tart pan into the preheated oven and bake for 10 minutes. This initial bake helps to set the crust and creates a barrier against a soggy bottom. Remove from the oven, and while still warm, use the back of a spoon to gently press down the sides and bottom of the crust again, compacting it further. This helps maintain its shape. Return it to the oven for an additional 5 minutes. This double-baking technique ensures a perfectly crisp and golden shortbread. Allow the crust to cool completely on a wire rack while you prepare the filling.

For the Creamy White Chocolate Lemon Cheesecake Filling:

Adjust Oven Temperature: Reduce the oven temperature to 325 degrees F (160 degrees C). A lower, gentler temperature is absolutely crucial for baking cheesecake evenly, preventing over-baking, and significantly reducing the risk of cracks.
Cream Cheese and Vanilla: In the bowl of your stand mixer fitted with the paddle attachment, add the softened full-fat cream cheese and vanilla extract. Beat on medium-low speed until the mixture is completely smooth and creamy, typically about 1 to 2 minutes. Stop occasionally to scrape down the sides of the bowl with a spatula, ensuring no lumps remain. It’s important to avoid over-beating at this stage to minimize air incorporation.

Add White Chocolate and Lemon: Gently fold in the slightly cooled melted white chocolate, freshly squeezed lemon juice, and finely grated lemon zest. Mix on the lowest speed until the ingredients are just combined and the mixture appears uniform. Be careful not to overmix, as too much agitation can introduce air.

Incorporate Egg and Cream: Add the room temperature egg to the mixture, mixing briefly on low speed until just incorporated. Overmixing the egg can lead to a tough cheesecake. Immediately after, slowly pour in the heavy whipping cream while mixing on the absolute lowest speed. Mix only until the mixture is uniform and smooth. The goal is to combine the ingredients without introducing excess air, which can cause cracks during baking and cooling.
Fill the Crust: Carefully pour the creamy cheesecake mixture into the completely cooled shortbread crust. Gently spread the top with a spatula to create an even, level surface.

Bake to Perfection: Place the tart pan onto a sturdy baking sheet (this makes it much easier and safer to transfer in and out of the oven, preventing spills). Bake in the preheated 325°F (160°C) oven for 25-30 minutes, or until the edges are set but the very center still has a slight jiggle when you gently shake the pan. This indicates it is perfectly baked; it will continue to set as it cools.
Cool and Chill: Remove the tart from the oven and let it cool completely on a wire rack at room temperature. This gradual cooling is essential to prevent sudden temperature changes that can cause cracks. Once it has reached room temperature, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, before slicing. This extended chilling period is crucial for the cheesecake to fully set, achieve its perfect creamy texture, and become easy to slice cleanly.
Garnish and Serve: Just before serving, carefully remove the outer ring of the tart pan. Garnish your beautiful White Chocolate Lemon Cheesecake Tart with an abundance of fresh berries such as vibrant strawberries, plump blueberries, and juicy raspberries. For an extra burst of aroma and visual appeal, a sprinkle of additional lemon zest is a wonderful finishing touch.

Recipe Variations and Expert Tips for Cheesecake Success

Achieving a perfect cheesecake tart is all about understanding a few key principles and having some handy tricks up your sleeve. Here are my top tips and some delightful variations to try, ensuring your tart is a masterpiece every time:

Avoid Over-Beating the Batter: This is perhaps the most critical rule for a crack-free cheesecake. When mixing the cream cheese and other ingredients, especially after adding the egg and cream, beat only until just combined and smooth. Incorporating too much air will cause the cheesecake to puff up excessively in the oven, leading to it falling and cracking dramatically as it cools. You want a light and fluffy batter, but not aerated like a soufflé.
Bake Low and Slow: Patience is a virtue when baking cheesecake. Baking at a lower temperature (325°F or 160°C) for a longer period allows the cheesecake to cook gently and evenly from the edges to the center, preventing the edges from over-baking before the center is fully set. The top of the cheesecake should still have a slight “jiggle” in the very center when you gently shake the pan; it will firm up completely during the cooling process. Overbaking is a common cause of dry, crumbly, and cracked cheesecakes.
The Importance of Gradual Cooling: Do not rush the cooling process! Once baked, allow the cheesecake tart to cool completely at room temperature on a wire rack before transferring it to the refrigerator. This gradual cooling prevents sudden temperature changes that can shock the cheesecake and cause cracks. Chilling for at least 4 hours (or ideally overnight) is absolutely essential for the cheesecake to fully set, making it firm enough to slice cleanly and ensuring that classic creamy, dense texture.
Tart Pan Recommendation: For an elegant presentation, I highly recommend using a tart pan with a removable bottom, like this Wilton Excelle Elite Non-Stick Tart and Quiche Pan. The removable bottom allows for effortless transfer to a serving platter or cake stand, perfect for showcasing your culinary masterpiece at Easter, a spring bridal shower, or a baby shower. These versatile pans are also wonderfully useful for savory dishes such as quiches and frittatas.
Cream Substitute: While heavy cream provides an exceptionally rich and smooth texture, you can substitute it with full-fat sour cream for a slightly tangier cheesecake. If using sour cream, ensure it is at room temperature to blend smoothly into the batter. Always opt for full-fat options for the best results in terms of texture and flavor.
Lemon Intensity: If you are a true lemon lover and desire an extra-tangy flavor, you can increase the amount of lemon zest by an additional half-teaspoon or even a full teaspoon. The zest contains concentrated oils that deliver intense lemon flavor without altering the liquid content of the batter. Be cautious with increasing lemon juice, as adding too much liquid can affect the cheesecake’s ability to set properly.

Frequently Asked Questions About This Cheesecake Tart

Here are some common questions about making and serving this delectable White Chocolate Lemon Cheesecake Tart:

Can this White Chocolate Lemon Cheesecake Tart be made ahead of time?
Absolutely! This tart is an excellent candidate for making ahead, which can even enhance its flavor as the ingredients meld and deepen over time. For best results and optimal freshness, I recommend baking the crust first and allowing it to cool completely before covering it tightly and refrigerating it separately. Prepare the cheesecake batter, pour it into the cooled crust, and then bake as directed. Allow the baked tart to cool completely at room temperature, then transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight. This ensures it’s perfectly set and thoroughly chilled. Always decorate with fresh berries and zest just before serving to maintain their peak freshness and vibrant appearance. Be aware that if made too far in advance (more than 1-2 days), the shortbread crust may soften slightly, losing some of its initial crisp texture, but the flavor will still be outstanding.
Can I use low-fat cream cheese or other low-fat ingredients?
For a cheesecake tart that boasts a truly smooth, rich, and creamy texture, I strongly advise against using low-fat cream cheese or any other low-fat substitutions. Full-fat dairy products are absolutely essential for achieving the luxurious mouthfeel, the desired density, and the structural integrity that makes a cheesecake so irresistible. Skimping on fat here will result in a drier, less flavorful, and potentially crumbly or rubbery texture that simply won’t live up to the delicious expectations of a classic cheesecake. Invest in quality, full-fat ingredients for the best outcome.
What are the best toppings for this White Chocolate Lemon Cheesecake Tart?
While I love a simple and elegant topping of fresh strawberries, blueberries, and raspberries for their color and tart contrast, the possibilities for garnishing this tart are truly endless! Consider adding a generous dollop of freshly whipped cream, a sprinkle of toasted coconut flakes for a tropical touch, or a beautiful drizzle of homemade raspberry coulis or lemon curd. For a truly seasonal twist, especially around holidays like Easter, you could adorn it with chopped white chocolate creme eggs, mini pastel chocolate eggs, or even edible flowers. In late summer or fall, fresh figs and blackberries, or a sprig of fresh mint or basil, would provide both beautiful aesthetics and complementary flavors. Let your creativity shine and choose toppings that reflect the occasion and your personal taste!
How do I store this cheesecake tart to keep it fresh?
To keep your White Chocolate Lemon Cheesecake Tart fresh and delicious, it’s crucial to store it properly. Once completely cooled and chilled, wrap the entire tart tightly in plastic wrap (saran wrap), or place individual slices in an airtight container. Store it in the refrigerator. Properly stored, the tart should remain delicious for 3 to 5 days. For the best texture and to allow the flavors to truly sing, I recommend allowing individual slices to sit at room temperature for about 15-20 minutes before serving. This takes the chill off and enhances the creamy mouthfeel.

Delightful Serving Suggestions

This White Chocolate Lemon Cheesecake Tart is a showstopper on its own, a true testament to springtime flavors. However, a few simple additions can elevate the experience even further. Beyond fresh berries, a generous swirl of homemade whipped cream or a scoop of premium vanilla bean ice cream would be incredibly delicious, adding an extra layer of richness. For a refreshing beverage pairing, consider a light sparkling wine, a crisp homemade lemonade, or a fragrant herbal tea to beautifully complement the bright lemon notes. It’s truly versatile for any spring or summer occasion, from a casual garden party to an elegant celebratory dinner.

Explore More Zesty Lemon Recipes!🍋

If you’re as enamored with the bright, refreshing flavor of lemon as I am, you’ll love these other delightful recipes from my kitchen. Each one brings its own unique twist to this beloved citrus:

Lemon Poppyseed Bread
Lemon Shortbread Bars
Lemon Berry Trifle

White Chocolate Lemon Cheesecake Tart

Yield:
10 servings

Prep Time:
15 minutes

Cook Time:
40 minutes

Additional Time (Cooling/Chilling):
4 hours +

Total Time:
4 hours 55 minutes

This White Chocolate Lemon Cheesecake Tart is smooth and creamy with a sweet shortbread crust. It’s the perfect Springtime dessert centerpiece!

Ingredients

For the Shortbread Crust:
3/4 cup all-purpose flour
1 1/2 cups old fashioned oats
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon salt
1 stick (8 tablespoons) Minerva Dairy unsalted butter, softened to room temperature
For the White Chocolate Lemon Cheesecake Filling:
1 (8oz block) full-fat cream cheese, softened to room temperature
1 teaspoon vanilla extract
8 ounces good quality white chocolate, melted and slightly cooled
1 tablespoon fresh lemon juice
Zest from 1 large lemon
1 large egg, room temperature
1/4 cup heavy whipping cream

Instructions

For the Shortbread Crust:

Preheat oven to 350 degrees F (175 degrees C).
In a food processor, combine flour, oats, brown sugar, cinnamon, and salt. Pulse until fine crumbs form.
Add softened butter and pulse until blended and moist crumbs form.
Press crumbs firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake for 10 minutes. Remove, press down sides and bottom gently, then bake for 5 more minutes. Let cool completely.

For the Cheesecake Filling:

Reduce oven temperature to 325 degrees F (160 degrees C).
In a stand mixer with the paddle attachment, beat softened cream cheese and vanilla until smooth.
Add slightly cooled melted white chocolate, lemon juice, and lemon zest. Mix on low until just combined.
Add the egg, mixing briefly, then slowly pour in heavy whipping cream, mixing only until smooth. Do not overmix.
Pour the cheesecake mixture into the cooled tart crust and smooth the top.
Place tart pan on a baking sheet. Bake for 25-30 minutes, or until edges are set and center slightly jiggles.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Garnish with fresh berries and additional lemon zest before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Thank you for supporting my blog!

Wilton Excelle Elite Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch
Cuisinart SM-50 5.5 – Quart Stand Mixer, White
Flatware Pie Server Stainless Steel Cake Cutter

Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 436Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 326mgCarbohydrates: 44gFiber: 2gSugar: 28gProtein: 7g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist, and any nutritional information provided should only be used as a general guideline. Please consult a professional for specific dietary advice.

I cannot stress enough how much this White Chocolate Lemon Cheesecake Tart embodies the spirit of spring. It’s not just a dessert; it’s an experience – a delightful blend of tart and sweet, creamy and crisp, all coming together in a stunning presentation. Whether you’re planning an Easter feast, a joyous bridal shower, a relaxed Sunday brunch, or simply want to treat yourself to something truly special, this recipe is guaranteed to impress with minimal effort.

Remember, the secret to its unparalleled flavor and texture begins with premium ingredients, especially the exceptional Minerva Dairy Butter. Don’t compromise on quality! You can easily find Minerva butter near you using their convenient store locator, or simply order it online for delivery straight to your door. Indulge in the best and taste the difference!

Zesty Lemon White Chocolate Cheesecake Tart