I wanted to eat a delicious cheese cake tart.Returning the cream cheese and sour cream to room temperature will speed up the process. This is low-sugar, so please increase the amount of sugar mixed into the batter by about 1 tablespoon for those of you with a sweet tooth. Recipe by Koharumama

Similar to a sweet potato casserole, but this is just a different, sweeter way to enjoy carrots every now and then.

Lately, I have been looking to make the recipes that I love in my Ninja Foodi.This came out great! Fluffy and tasty!Hope you enjoy it.

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

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 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

This is a simple version of a recipe I learned in France.Soufflé cakes are easy but they shrink pretty fast. So make sure to prepare everything beforehand. Baking time depends on the mold you're using. Take care not to bake too much as the cake will become dry. Turn the oven off when it rises over the top. The time is 7-8 minutes when using these ramekins. I recommend using couverture. Recipe by Puyupuyu

From simple boiled spud to baked potato to french fries to tater tots to scalloped potatoes to potato chips to mashed potatoes to potato soufflé. Elevating any dinner from farm food to cuisine with simple potatoes. Under an hour. Here is my fanciest of them all, the soufflé, puffed truffled potatoes. All it takes is a fork and a whisk.

This reciepe was a date night recipe that I took and refined it for a group gathering.

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

This is an easy, no-fuss recipe using reasonable basic ingredients. The ingredients should cost you only around 600 yen, even at regular prices. I bought the ingredients at a discount supermarket and was able make it for only around 250 yen. Isn't it incredible?I created the recipe so that it would be easy to make, but if there are any hints they would be:-Do not under- or over-beat the meringue.-Follow the directions precisely when mixing the cheese batter and meringue.If you take note of these 2 points, you should be fine. Recipe by Kantande oishiigasuki

Soufflés make you feel happy when you eat it ( ó㉨ò) Everyone smiles when they eat soufflés And I love chocolate Because of this, I thought that I must make a chocolate soufflé. So, I made an easy soufflé recipe just using one egg.The trick is not to chill the custard and keep it over hot water to let the custard loosen. This makes it easier for the stiff meringue and custard to blend well together Try to maintain the form as possible at Step 10. Also, be sure to put the cakes in the oven as soon as they're made! For 2 ramekins' worth. Recipe by Ryiwu