This lemon cheesecake is so light, soft and fluffy. It is just 4 ingredients and doesn’t contain any flour or butter. It is a lemon version of Japanese cheesecake, but it is easier to make than the traditional version. It is a great cake to make for brunch or dessert.
INGREDIENTS
4 large eggs, separated straight from the fridge
1 1/4 cups (198 g) white chocolate chips
7 oz (198 g) cream cheese softened to room temperature
1 1/2 tbsp (8 g) lemon zest
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