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*** 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 🍑 I N S T A G R A M http://www.instagram.com/__delicious_day 🚫 Unauthorized use of recipes and videos is prohibited. ------------------------------------------------------------ -----------------------------------------------------------