There are certain days when you simply don’t want to spend hours in the kitchen baking, but you still desire a “half baked” treat.
This Meyer Lemon White Chocolate Vanilla Cheesecake offers you all the goodies, with only baking a delicious shortbread crust.
It’s easy, efficient, and excellent.

Meyer Lemon White Chocolate Vanilla Cheesecake

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Meyer Lemon White Chocolate Vanilla Cheesecake

Crust:
1 stick butter, melted and cooled (8 Tbs.)
2 cups all purpose flour
1 cups powdered sugar
juice and zest of 1 fresh Meyer Lemon
1 tsp. baking soda
1 tsp. vanilla extract
1/2 tsp. sea salt

Preheat the oven to 425 degrees.
Once the melted butter has cooled, fold in the flour, powdered sugar, lemon, baking soda, vanilla, and salt. Mix well.
Press into a parchment lined cheesecake pan and bake for 15-20 minutes, until fragrant and golden brown.

Filling:
1 1/2 cups Bonne Maman Lemon Curd, divided
8 oz. cream cheese
1 pkg. Godiva White Chocolate Vanilla Instant Pudding
1/2 cup whipping cream

Once the crust has cooled, spread half the lemon curd over the top and chill.

While chilling, whir together the remaining curd, cream cheese, instant pudding, and cream in a food processor. Mix until smooth and creamy.

Spread this over the cooled lemon curd slathered crust.

Chill again before releasing from the pan, slicing, and serving.