No-Bake Dalgona Cheesecake Recipe, Korean Sugar Candy

I made no-oven cheesecake with crispy and sweet-tart
It seems that the unique sweet and sour taste permeates the cheesecake and becomes a much more flavorful cheesecake

When making Dalgona, if the sugar is completely melted and becomes a little brown, immediately add baking soda and mix it quickly to pour and harden before air bubbles are generated.

The pot and utensils made of Dalgona melted by themselves with enough water and soaked, so they could be cleaned without difficulty

I froze the cheesecake in the freezer for 1 hour, then cut it. But the sweet and sour sauce in the cheesecake melts slightly and the texture remains alive, so the texture is good

When it is hardened for 3-4 hours in the refrigerator, it is almost melted in the cheesecake and flows like syrup, so I think you can enjoy it with another feeling
I think it’s not difficult to make a really delicious cheesecake