This was the cheesecake served regularly to our regulars. Although the recipe is a little bit different from this one, I have it posted (along with a picture) on my blog back in February 2011. FYI, for meringue and such, see: http://m.ameba.jp/m/flyid.do?url=air1506The cake won't bake well if you put too much hot water for the water bath, so keep it at about 1/4 to 1/3 the height of the cake mold. The browning in this picture is a bit light, so bake until it looks golden brown. For 15 cm [5.9 in] cake pan. Recipe by Naginagi

I wanted to make mousse-like cake.Make sure not to cool the batter until you add the egg whites. It's important to finish the soufflé while its warm. You will bake a perfect soufflé if you keep this in mind.Baking time will differ from oven to oven.My 18 cm mold is on the small side. Recipe by ko-ko

This is a recipe I've been making for over 10 years.※ If you're using a cake pan with a removable bottom, make sure to cover with aluminum foil to prevent the water from seeping in.※ If the cake seems to burn too much, continue baking with aluminum foil on top.※ You can also boil down the apricot jam (for glazing) in a small saucepan. Recipe by sami

The surface of a soufflé cheesecake often cracks when you bake them. The cake will be fluffy if you make the cake with a stiff meringue, but the cracking becomes worse... The surface cracks even if you adjust the oven temperature precisely if you just let up for one second. I wanted to somehow easily give the cake a nice surface without cracking and spent a lot of time thinking about the right method. Then I remembered the process of spreading butter and sugar on the baking paper when making soufflé cheesecakes eaten hot. I tried method and succeeded making the cake perfectly without any cracks! I was able to create a soufflé cheesecake, which I am proud of, which I can bring with me anywhere as a gift.The problem when making soufflé cheesecake using lots of cream cheese is the cracks on the surface of the cake. This is because the surface of the cake is already baked, but the meringue in the batter tries to rise, so the surface of the cake cracks like a volcano. Spreading butter and powdered sugar on the paper lined inside the cake mold will allow the cake to rise evenly, and this will prevent most cracking on the surface. This is a trick you apply to the cake mold, so you could try using it for any other cheese cake recipes.I wrote up on these cracks in my journal online. Try checking it out if you come across any problems. Recipe by Kototama

I wanted to eat a fluffy cheesecake.Please adjust the baking time according to your oven. The surface of the cake looks cracked right out of the oven, but it will not be noticeable after shrinking. For step 6, place the baking pan in the oven before you pour boiling water so you do not burn yourself. Be careful not to pour boiling water into the tart mold. Recipe by umemodoki

I wanted to make an easy-to-remember recipe with whatever I found in my refrigerator.Mix from the firm ingredients. Don't beat the meringue too stiff. As the cheesecake will be baked in a water bath, if you're baking it in a springform pan, cover the bottom with a sheet of aluminum foil or lay the pan on an aluminium tray. You could add some gratings of lemon zest for fragrance. Recipe by Puu-tan

Japanese soufflé cheesecake has lighter in texture and less sweet compared to American style cheesecakes.Watch the video too:https://youtu.be/SCOqMwY_rXw

I love the flavors of Hokkaido half-cooked cream cheese omelets and Zao Rich Cheesecakes. I have tried many times to recreate the flavor and realized that it's best to use high quality ingredients for ultimate results.Besides being careful about whipping the egg whites, all you have to do is mix everything together, so it's easy to make. If you whip the egg white too much, it will swell too much while baking and the surface will crack. Recipe by Masashippo

Cream cheese is so expensive So, I always make a cheesecake with processed cheese or sliced cheese that tastes just as good as cheesecakes made with cream cheese.If you have a blender, you can just blend the flour, cornstarch, soy milk (or milk), sugar, and chopped cheese, then transfer to a pot to quickly finish it up. If making it with sliced cheese, use 4 slices. Recipe by nokko.t

I love soufflé cheesecake and Nutella, so why not combine both! This is based off Japanese cheesecake, which I enjoy very much.

This is the cheesecake my mom often made for me since I was little. The ingredients are extremely simple!When you take a bite into it, the fluffiness with surprise you. It really does melt smoothly in your mouth, and will make you happy.The point is to whip the meringue without popping the bubbles. You will heat this in a hot water bath, so don't use a springform pan. If you only have one that has a removable bottom, then wrap the bottom with aluminum foil (stacking 2 sheets together), or maybe a milk carton would do? For 18 cm [7.1 in] cake mold. Recipe by Kobutamushi