pierre à pierre　president ,Chef pâtissier
Masayoshi Ishikawa
https://pierreapierre.com/

0:00 Title
0:15 Preparation of the mold
1:01 How to make the soufflé cheesecake batter
7:17 How to bake soufflé cheesecake batter
9:46 Recipe

Ingredients
◎15cm(6inch) 1round
Cream cheese 200g
Butter 20g
Milk 50g
Egg yolk 50g
Cake flour 40g (or plain flour),[not all purpose flour, selfrising flour]
Egg white 110g
Sugar 55g

FAQ
Q:What should I do if I "didn't cook it well" or "make it in a different size"?
A:Adjust your time by looking at the condition.
The low temperature part is until the middle part is more puffy than the surrounding area, and the high temperature part is until you get a clean bake color.

If you want to make this in a different size:
15cm(6inch)→18cm(7inch)= ×1.5
15cm(6inch)→21cm(8.2inch)= ×2.25
15cm(6inch)→12cm(4.7inch) = ×0.67

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