White Chocolate Lemon Japanese Cheesecake

Instructions

• 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.