Cotton Cheesecake (Souffle Cheesecake) Recipe

I made a cotton cheesecake that melts softly when I put it in my mouth.
It’s a cheesecake with a little powder and a soft meringue, and it’s really moist and chewy.

It seems that the taste of cheese can be felt more abundantly if you eat it colder in the refrigerator than when you eat it warmly.

The state of meringue that goes into the dough is the most important thing in order to make it clean without cracking.

Whip gently enough to bend the horns, and mix the meringue lightly with a spatula before mixing it in the yolk dough.

If you bake at a low temperature, the baked color on the top does not appear, so the temperature was raised at the end and baked for another 2-3 minutes ~

If you take it out of the mold right after grilling it, it will feel really soft and fluffy like clouds ~

Conversion guide

• 15 cm (6 inch) → 21 cm (8.2 inch) 2 times
• 15 cm (6 inch) → 18 cm (7 inch) 1.5 times 
• 15 cm (6 inch) → 12 cm (4.7 inch) 0.6 times