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I make a moist and airy baked cheesecake. Click here to join the Masayoshi Ishikawa Channel Membership https://www.youtube.com/c/IshMas/join 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