*** Please refer to the TIP at the bottom of the expected questions.


If you follow this video, you can make a successful cheesecake without failure.
It's really easy if you just follow a few precautions.
It's a light cake that's not heavy, so I want to eat it over and over again.


*** Weighing is scale (g), rice spoon (Tbsp), and teaspoon (tsp).

[Cake mold: inner diameter 15cm, height 7cm]
✤ Paste
- 150g Cream cheese
- 25g Unsalted butter
- 50ml Milk
- 4 Room temperature egg yolks
- 40g Cake flour

✤ Meringue
- 4 Room temperature egg whites
- 60g(6Tbsp) Sugar
- 8g(1Tbsp) Lemon juice

✤ Decor (optional)
- Strawberry
- Sugar Powder

✤ TIP
- Egg weight including shell, total 258g (using large eggs), small eggs are okay.
- Eggs need to be cooled at room temperature for at least 30 minutes to make meringues stable.
- Lemon juice is an essential ingredient for stabilizing the meringue and removing the smell of eggs.
- After baking at 110 degrees for 60 minutes, I baked it for 3 minutes at 150 degrees to add more color.
I think the color on the top is darker than I thought. If you make it just as in the video, the colors will come out prettier.
- It is delicious to eat right after baking, but it tastes even better the next day after refrigeration.



#Japanese Souffle Cheesecake
#Cotton Cheesecake
#Sponge Cake
#Meringue Cake
#Cream Cheesecake
#Dessert Recipe




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