Japanese cheesecake

Mother in law homemade cheese cake

I wanted to eat something delicious cheaply! My "Soufflé Cheesecake"is made with processed cheese or sliced cheese, so I wondered if I could also make a baked cheesecake. You can make this delicious cake using the ingredients you normally have at home.Measure each ingredient, and add to a blender one by one (or a food processor!!) You can make this baked cheese cake easily. If you make this cake without the tart crust, use 90 g of sugar since using biscuits adds more sweetness to the cake. You can use normal processed or sliced cheese (not the melting type). Recipe by nokko.t

I just bought my first electric oven ever, so I decided to try making this popular dish. I learned how to make it by watching YouTube videos where both Japanese and Thai people demonstrated how to make Japanese-style cheesecake. I like this recipe because it only uses 3 eggs, making it perfect for beginners. I baked it using a 1-pound mold, and it turned out small and cute.

I wanted to eat my favorite cheesecake a lot, so I baked one! That's why I created this recipe after trying many different versions!Add the ingredients of the cheesecake dough in order and mix well.Tart crust will be moist after baking. If you like crispy ones, bake the tart crust only in the oven for about 15 minutes at 180℃. Cool down a bit, then add the cheese cake dough. Recipe by Tsumocchi

I added strawberries to my cheesecake recipe [Moist and Rich Baked Cheese Cake].Let the cake rest overnight. It will become more delicious. If you don't have strawberry powder, use cake flour instead. Recipe by muguet:

I like kobocha squash desserts and cheesecake, so I combined them into a recipe. It was good so I posted the recipe here.I used a circular 18 cm-diameter cake pan.If you don't want to strain kabocha through a strainer, you may want to use a food processor. If you don't strain the kabocha, you can enjoy the texture of the kabocha, but it's still tasty. It can burn easily while baking, so cover with aluminum foil to the protect the surface. Recipe by Orenjiringu.

Hello cake lovers🌹 all of us more or less know cheese cake . Obviously it is cake made with cheese. But burnt cheese cake is something special. Once I made this cake and when I shared it with a friend, she told me, oh noooo, Rozina did you burn your cheese cake?? I said no and yes.She said what you mean? This cheese cake is intentionally burnt I said. But still she was looking at me in a way that I am joking with her.Anyway, the burnt cheesecake originated in the Basque region in Spain. It is baked at a high heat for about an hour to provide a burnt exterior. This cake has a creamy, sweet and custardy inside with burnt outside. It is a crust less cake.Making this cake is very very easy, taste delicious and perhaps looks ugly and will crack. i But the point is this burnt cheese cake is just DELICIOUS.#cake#chese_cake#burnt_cheese_cake#dessert

I had lots of yogurt, so I drained it to make cheese cake and it came out really good.You could use 450 g of yogurt. If so, drain for longer.I used nonfat yogurt. In that case, it will be about 206 kcal for a 1/8 wedge. It will be healthier (about 158 kcal) if you don't make a crust, but it's more tasty with a crust. For 18 cm [7.1 in] round cake tin. Recipe by nyonta

I learned this recipe so long ago I can't even remember when. It's become a firm favorite, and I have continued making it since. You can easily make this cheesecake if you have cream cheese and heavy cream.This cake is at its best after a day, the flavor really improves. Adjust the baking temperature and time according to your oven. Recipe by Mintoremon

Have you ever heard about Japanese souffle cheese cake? It's very fluffy, puffy, silky and soft but it's not too airy. It's hard to explain about this dreamy texture... Please know it is not for beginners. Also, you need to practice a few times until you can get the knack. Ready? I wish you success! :note: I used U.S. measure cup. So 1 cup = 236ml

You just have to mix all the ingredients in a blender to make the cheesecake! Super easy and delicious!(You can add or reduce lemon juice and sugar if you want to!)#cheesecake#yummy#creamcheese#delicious#cake

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