I make a moist and airy baked cheesecake.

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My utensils and ingredients:
Endo Shoji Commercial Pound Mold Small Ulster Made in Japan WPU13003
　https://amzn.to/3AqzlW1
　(This is slightly different from the one used in the video, but can be used in the same way.)

White Thumb Ulster Pound 180
　https://amzn.to/3yowMRs
　(Same as the one used in the video, but it is a set of two.)

Yotsuba Dairy Hokkaido Yotsuba Butter - Salt Free 450g
　https://amzn.to/3tFApSx

Valrhona Fave Opalis 150g
　https://amzn.to/3Rgr4tw

Taylor & Courage Vanilla Bean Paste 50g
　https://amzn.to/3IjgZbo

0:00 About Baked Cheesecake
0:38 Ingredients
1:07 Preparing the molds
2:31 Soften cream cheese
2:54 Make custard cream
5:11 Combine cream cheese and custard cream
5:55 Add lemon juice
6:20 Whisk the meringue
7:16 Combine meringue and finish batter
7:49 Baking
9:19 Unmold and cut
10:10 Eat
11:56 Recipe

Ingredients.
[Baked Cheesecake]
1 pound cake mold (18 cm)
200 g cream cheese
145 g milk
50 g egg yolk
0.3 g vanilla paste
30 g sugar
8g cornstarch
30 g unsalted butter
15 g white chocolate
10 g lemon juice
45 g egg white
30 g sugar