White Chocolate Lemon Japanese Cheesecake
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 8 servings
- 5 egg whites
- ½ cup sugar (100 g)
- 2 tablespoons lemon juice, divided
- 2 tablespoons cornstarch
- 8 oz cream cheese (225 g)
- 4 oz sour cream (110 g)
- 1 package lemon jello
- ⅓ cup flour (40 g)
Lemon chocolate glaze:
- 1 bar bakers white chocolate
- 1 tablespoon lemon juice
- 1 tablespoon milk
Nutrition Info
- Calories 450
- Fat 26g
- Carbs 38g
- Fiber 9g
- Sugar 34g
- Protein 9g
Estimated values based on one serving size.
Preparation
- In a bowl, beat together egg whites, sugar, 1 tbsp lemon juice, and cornstarch until stiff peaks form.
- In a separate bowl, mix together cream cheese, sour cream, 1 tbsp lemon juice, lemon Jello, and flour. Combine thoroughly.
- Combine the contents of both bowls and mix well. Add batter to a greased, springform pan and place in a water bath.
- Bake at 350°F for 1 hr 15 min, then let cool for an hour. While cooling, make glaze by melting white chocolate in a bowl and mixing with lemon juice and milk until smooth.
- Top cooled cake with glaze and refrigerate for 3 hours.
- Serve.
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