I wanted to make my ideal baked cheesecake, I tried many times while referencing a recipe book before finally making it.The cooking time is average. In my oven, it took 1 hour and 10 minutes. For 15 cm [5.9 in] round cake tin. Recipe by peko&poko.

If I baked this in a cake pan, my daughter would eat it all. So I decided to make cupcakes.I wanted her to start baking by herself, so I uploaded the recipe here to encourage her to bake on her own.You can also use an 18 cm round cake pan. It will take 40-50 minutes in a 170℃ (338 F) oven.If you have lemons, add some zest. Recipe by Team yokin

I've been making this since I was a kid.Basically, all you have to do is add cream cheese, then sugar, eggs, heavy cream, lemon juice and flour in that order, and bake. Recipe by mgmilk

I am constantly making this recipe. I do not like cheesecakes that have a strong egg taste, so I add a small amount of egg to make keep the cream cheese taste strong. This is the perfect ratio.The saltiness of the Ritz crackers accentuates the flavor. If there are still lumps, sieve and pour in a cake pan. The tip is to mix well but do not whip air into the dough too much.It's fluffy after baking, but it hardens after it cools. For 15 cm [5.9 in] cake pan. Recipe by Ery

I want to eat my favourite cheesecake all the time, so I made it quickly with this recipe. I've been baking this cake for 15 years :)This is an easy recipe because you simply need to mix the ingredients.Adjust the baking time if you want to brown the surface.If you use 200 g of cream cheese for this recipe, reduce the heavy cream to 70 ml. Recipe by Akora-

Nutella, hazelnut and white chocolate cheesecake

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

I wanted to eat baked cheesecake, so I made it!It's fun to make it in different shaped moulds. Recipe by stmcocoa

Small amount of cheese cream wouldn't take you away from baking cheese cake, would it? This easy, soft and fluffy cheese cake will be gone soon after it is taken out from the oven. Enjoy!

I came up with a simple cheesecake recipe of my own because I love cheesecake.It's best to let the baked cheesecake sit for a day, as the flavors will settle and meld.It's even better after two days.I recommend using salted crackers for the crust.Match the type of cracker with the sweetness of the cake, and it will give a great flavor. In my case, I use Ritz crackers. Recipe by muguet.

I was craving cheesecake and was able to make one with ingredients I had in the fridge.I didn't have a base or mold, so I used paper cups from the 100 yen shop.Make sure to mix well with a whisk to incorporate air into the mixture every time when you add ingredients.Please adjust the oven temperature and baking time according to your oven.Instead of Kiri cream cheese, you can use normal cream cheese. Also you can increase the cream cheese amount to 100 g or 110 g.This recipe yields 6 small cupcakes, each 5.5 cm in diameter.Recipe by chi-chan.

Made this after researching and trying other recipes... This ended up being the best choice of proportions to my tastes... but play with the ingredients... The possibilities are endless!!!