How to make cheddar(processed) cheese cake.

How to make perfect cheddar cheesecake (from Korea)
☆Turn on subtitles. And if you select auto-translate, you will see subtitles in your own language.
I made a souffle cheesecake with cheddar cheese (processed). you can use just natural cheddar cheese (mild flavor) instead.
Have you ever had questions about why does the top pop over when baking cheesecake? Or why does the cake sink terribly when it cools down? Cheesecake success depends on meringue condition and temperature control. If you follow this recipe carefully, you can make a very delicious and beautiful cheesecake. this video covered the whole process.
I adopted this baking temperature method from Micheal Lim. I appreciate it.
(The oven must have all the top and bottom heat. And It may not be suitable for convection oven)
Cheesecake pan (15cm in diameter)
3 cheddar sliced cheese (19g~21g each)
3 egg( 60~64g each with shell)
50g cake flour
50g sugar
50g unsalted butter.
140g milk
8g lemon juice
Cheesecake pan (18cm in diameter)
4 cheddar sliced cheese (19g~21g each)
4 egg(60~64g each with shell)
66g cake flour
66g sugar
66g unsalted butter.
190g milk
11g lemon juice