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A piece of Lemon and White Chocolate Cheesecake is being lifted from the whole cheesecake. It is suspended in the air with a cake server. It has fresh berries on top with white chocolate decorations.
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5 from 2 votes

Chilled Lemon and White Chocolate Cheesecake - Keke Tīhi Rēmama me te Tiakarete Mā

A creamy and bright lemon and white chocolate chilled cheesecake, no baking required. Topped with tropical fruit for a flavour sensation.
Course Dessert
Cuisine Cheesecake
Keyword best lemon cheesecake recipe, best lemon cheesecake recipe nz, cheesecake recipe, cheesecake recipe nz, chilled dessert recipes, easy white chocolate cheesecake, lemon cheesecake nz, no-bake lemon cheesecake, no-bake lemon cheesecake nz
Prep Time 1 hour
Chill Time 5 hours
Servings 1 large cheesecake (feeds 12 people)

Equipment

  • 1 x 19 cm or 20 cm spring-form cake tin

Ingredients

The Biscuit Layer - Te Paparanga Pihikete

  • 180 g pihikete tiakarete mā (white chocolate biscuits, I used the Chit Chat caramelised white chocolate version)
  • ⅓ C (25 g) kokonati pūtī (desiccated coconut)
  • 55 g pata kua rewaina (melted butter)

The Lemon Cream Layer - Te Paparanga Kirīmi Rēmana

  • 3 tablespoon (45 ml) wai mātao (cold water)
  • 2 teaspoon paura tetepe (gelatine powder)
  • 200 g tiakarete mā (white chocolate, I used white chocolate drops)
  • ⅓ C (85 ml) kirīmi (cream)
  • 250 g kirīmi tīhi (cream cheese, allow an hour to come to room temperature before creating the recipe, this helps the mixture stay smooth)
  • ⅓ C (50 g) puehu huka (icing sugar)
  • Kiri rēmana (lemon zest, of 2 ½ small lemons)
  • ⅓ (85 ml) C wai rēmana (lemon juice)
  • 1 tablespoon wanira (vanilla)
  • 1 C (250 ml) kirīmi (cream, chilled)
  • 200 g kirīmi kawa (sour cream, chilled)

The Decorations - Ngā Whakarākei (all optional)

  • 1 quantity raupua tiakarete mā (white chocolate petals)
  • ⅔ mango
  • ½ hua tarākona (dragon fruit)
  • 60 g tūrutu (blueberries)
  • 3 tablespoon wairanu kōhia (passionfruit syrup)
  • small lavender flowers

Instructions

Prepare the Cake Tin:

  • Grease a 19 cm or a 20 cm spring form cake tin with butter and line it with baking paper on the base and sides.

Make the Biscuit Base:

  • Crush the pihikete tiakarete mā (white chocolate biscuits) in a mortar and pestle, a food processor or with a rolling pin.
    You should have a fine-ish crumb.
  • Add the kongakonga pihikete (biscuits crumbs), kokonati (coconut) and pata (butter) to a small bowl.
    Whakaranuhia - stir until combined.

Press the Base in to the Cake Tin:

  • Add to the base of the prepared tin.
    Press the kongakonga (crumb) firmly with the back of a spoon so it is flat.
    Whakamātaohia (refrigerate) as you make the filling.

Bloom the Gelatine:

  • Add the wai (water) in to a small bowl.
    Add the paura tetepe (gelatine powder) and stir with a fork until combined. Leave to bloom for 5 minutes.

Melt the White Chocolate:

  • Add the tiakarete mā (white chocolate) and ⅓ C kirīmi (cream) in to a medium, heat proof bowl.
  • Place it over a pot of barely simmering water (about 3 cm deep) and gently melt. Make sure the bowl doesn't touch the water.
    Remove from the heat and leave to the side to cool.

Melt the Gelatine Mixture:

  • Turn the heat off the pot of simmering water and place the ranunga tetepe (gelatine mixture) bowl in to the water to gently melt it.
    As an alternative, melt it in the microwave for 20 seconds.
  • Leave for 2 minutes to cool.

Combine the Gelatine and Chocolate:

  • In two additions, stir the melted gelatine mixture in to the tiakarete mā (white chocolate). Leave aside.

Whip the Cream Cheese Mixture:

  • Add the room temperature kirīmi tīhi (cream cheese) in to a large bowl.
    Whip it with electric beaters for one minute until smooth.
  • Add the puehu huka (icing sugar), kiri rēmana (lemon zest), wai rēmana (lemon juice) and wanira (vanilla) in to the kirīmi tīhi (cream cheese).
  • Tāwhiuwhiua (whip it) on low speed for a minute until smooth.
  • Add a third of the white chocolate mixture at a time.
    Whip on low speed (for around 15-20 seconds) after each addition, until smooth.

Whip the Cream and Sour Cream:

  • To a medium bowl add the kirīmi (cream). Whip until it starts to thicken.
    Add the kirīmi kawa (sour cream) and continue to whip until thick.

Fold the Cream in to the Cream Cheese:

  • Fold the ranunga kirīmi (cream mixture) in to the cream cheese mixture in two parts, folding after each addition.
  • Pour it on top of the paparanga pihikete (biscuit layer) and smooth it out.

Refrigerate:

  • Refrigerate for 5 hours. I prefer to leave it overnight to develop in flavour.
    If you are making it ahead, cover it with a plate or bowl cover. This will last in the fridge for up to five days.

Serve:

  • This can be served as it is with some fresh or canned fruit drizzled on top.
  • If you want to follow me and decorate it a little bit further, whai mai I ahau (follow me)!

Make the White Chocolate Decorations:

  • Make the raupua tiakarete mā (white chocolate petals) at least an hour before you want to serve it.
  • Gently peel the white chocolate decorations off the baking paper and stick them on around the set cheesecake.

Add the Fruit:

  • Slice two cheeks off the mango, working around the stone. While the skin is still on, slice the mango in to thin strips.
    Remove the skin and arrange on to the set keke tīhi (cheesecake).
  • Remove the skin off half a hua tarākona (dragon fruit) and slice in to small rectangles.
    Add them around the mango.
  • Sprinkle the tūrutu (blueberries) in to the gaps and drizzle over the wairanu kōhia (passionfruit syrup).
    Finish with the lavender flowers.
  • Serve to your manuhiri (guests) and be proud of your mahi (work)!