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 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 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

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 got hints from various recipes and arrived at this oil-free low calorie and low cost cheesecake using sliced cheese.The baking time differs depending on the oven, so please adjust it accordingly I noted some hints in Step 9 and 10 as well. I recommend using Large or Extra Large eggs. Please use Extra Large if possible. I don't recommend using Small or Medium sized ones. Recipe by Orenjiringu

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

I adjusted a recipe I used to make a long time ago.If you over mix the batter in Step 8, the air bubbles will dissipate. Just fold it all together. Recipe by Rearea cheese

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

I was inspired by a recipe that makes chocolate cake with only 2 ingredients.My only advice would be to make a good meringue.I heard that the cake turned out too sweet, so please adjust the amount of sugar starting from 70 g! Just be careful because if you reduce the sugar too much, it won't rise. For 12cm (18cm). Recipe by to*

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