White choc Japanese inspired cheesecake

Do yourself a favour and put a mouth-watering spin on a classic cheesecake with some inspiration from Japan! This white choc cheesecake is a nod to the delicious and fluffy Japanese cheesecake, but that’s not the only reason it’s special. It also happens to be very low in sugar thanks to our 95% Sugar Free White Choc Baking Chips and 98% Sugar Free Vanilla or 95% Sugar Free Funfetti Cupcake Mixes.



You will need

2 x packs Noshu 95% Sugar Free White Choc Baking Chips
1 x pack Noshu 98% Sugar Free Vanilla or 95% Sugar Free Funfetti Cupcake Mix (frosting sachet only)
8 “/ 20cm round springform cake tin
Large baking dish or pyrex to create a bain-marie
Electric mixer

For the cheesecake

6 x extra large eggs, yolks separated
255 g Noshu 98% Sugar Free White Choc Baking Chips
3 tbsp coconut or sunflower oil
250 g cream cheese
3 tbsp Noshu 98% Sugar Free Vanilla Cupcake frosting mix
Zest of one small lemon
2 tsp vanilla extract



Preheat oven to 160°C (150°C fan forced). Grease and line the base and sides of an 8-inch round springform cake tin. Wrap foil around the base and sides to prevent water from the bain-marie baking process seeping through.


In a large mixing bowl, whip your egg whites with an electric mixer until stiff peaks form. Set aside.

In a separate bowl, melt together white choc baking chips and coconut oil in a water bath or in the microwave in 30 second increments, stirring to prevent lumps. Set aside to cool to room temperature, but don’t allow to set.

Place egg yolks, cream cheese, frosting mix, lemon zest, and vanilla in another large mixing bowl and beat with an electric mixer until completely smooth and fluffy (about 4 minutes). Pour in your room temperature white chocolate mix and mix for another 3 minutes until combined. Gently fold in your whipped egg whites with the paddle attachment of your mixer or a spatula and pour this batter into your prepared tin.


Create a bain-marie by placing your prepared tin of batter into a large baking dish and pour hot water in the baking dish until it reaches half-way up the cake tin.

Bake in preheated oven for 40 minutes or until golden brown and the top feels set. After the 40 minutes, turn off the oven and let your cheesecake sit in the oven for another 10 minutes. Then transfer to the fridge to chill and set for at least 4-5 hours before slicing up to enjoy!


Keep covered in an airtight container in the fridge for up to one week.

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