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White Chocolate Lemon Japanese Cheesecake

Community Member
October 10, 2022
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
White Chocolate Lemon Japanese Cheesecake

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

Preparation

  1. In a bowl, beat together egg whites, sugar, 1 tbsp lemon juice, and cornstarch until stiff peaks form.
  2. In a separate bowl, mix together cream cheese, sour cream, 1 tbsp lemon juice, lemon Jello, and flour. Combine thoroughly.
  3. Combine the contents of both bowls and mix well. Add batter to a greased, springform pan and place in a water bath.
  4. 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.
  5. Top cooled cake with glaze and refrigerate for 3 hours.
  6. Serve.

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

Preparation

  1. In a bowl, beat together egg whites, sugar, 1 tbsp lemon juice, and cornstarch until stiff peaks form.
  2. In a separate bowl, mix together cream cheese, sour cream, 1 tbsp lemon juice, lemon Jello, and flour. Combine thoroughly.
  3. Combine the contents of both bowls and mix well. Add batter to a greased, springform pan and place in a water bath.
  4. 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.
  5. Top cooled cake with glaze and refrigerate for 3 hours.
  6. Serve.

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