*** 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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