Ingredients:
For the Crust:
21⁄2 cups graham cracker crumbs
1⁄2 cup granulated sugar
1⁄2 cup butter, melted
1⁄2 cup mini white chocolate chips
For the Cheesecake filling:
2 packages (16 on) cream cheese, full fat
1 container (500ml) 14% fat sour cream
3⁄4 cup granulated sugar
1⁄3 cup heavy cream
1 spoon of lemon extract
Juice and zest of 1 lemon
Seeds of 1 vanilla bean
5 large eggs
3 spoons of cornstarch
2 cups white chocolate, melted
For the lemon curd layer:
Follow the linked lemon curd recipe
For the white chocolate ganache:
2 cups white chocolate, finely chopped
2⁄3 cup heavy cream
Indications:
Crust: Mix graham cracker crumbs, sugar, melted butter and mini chocolate chips. Press into a 9-inch pan lined with parchment. Wrap the outside in foil and set aside.
Cheesecake: Preheat oven to 350°F. Mix cream cheese, sour cream, sugar, cream, lemon extract, juice, zest and vanilla until smooth. Add eggs and cornstarch; mix again. Stir in melted white chocolate. Pour over crust. Place in a water bath and bake for 100 minutes, adjusting the temperature as indicated.
Cool: Turn off the oven and let the cheesecake cool gradually before chilling overnight.
Lemon Curd & Ganache: Prepare lemon curd and let it cool. For ganache, microwave chocolate and cream, stirring until smooth. Relax until thickened, then beat until smooth.
Assemble: Spread lemon curd on the cheesecake, then pipe and swirl in the ganache. Decorate with white chocolate chips and lemon wedges