Japanese Souffle Cheesecake (No Sugar, No Flour)

ーTurn on the subtitlesー You can turn on the subtitles for the recipe. Change the language from the top right of the screen for the mobile phone. For the PC, from the bottom right of the screen. ➢Ingredients 15cm cake pan 200 g cream cheese 3 egg yolks Vanilla extract 3 egg whites 60g Erythritol or 45g granulated sugar 160-165℃ 50min baked in hot water ➢1) 1:28 Microwave the cream cheese to soften it and add egg yolks and vanilla. ➢2) 3:00 Add sweetener to the egg whites to make a soft meringue ➢3) 3:34 Add 1) to the meringue and mix it, then pour that into the cake mold. If the bottom of the cake mold is removable, make sure to cover it with aluminum foil. ➢4) 4:34 Put the cake mold on a bat and pour the boiling water there, then bake at 160-165℃ for 50 minutes. ➢5) 5:19 Cool to room temperature and then cool that in the refrigerator for at least 3 hours. ※This is a very soft cake, so please handle with care. －Conversion Guide－ ➢15 cm (6 inch) → 18 cm (7 inch) Ingredients 1.5 times ,Bake time times