Easy to make, more delicious baked cheesecake than usual

Thank you for watching.
This is the most delicious baked cheesecake recipe I make at home!
The good thing about baked cheesecake is that it's easy to mix, and anyone can make it deliciously without making mistakes!
This time, white chocolate and vanilla are added to improve the smoothness, richness, and aroma, resulting in a higher level than usual.
It is a rich, smooth, and rich baked cheese, so please use it for hospitality!
[Recipe] 1 15cm round shape
・Cheesecake dough
Cream cheese 200g
Sugar 100g
1 egg
Fresh cream 200cc
White chocolate 40g
Lemon juice 10g
Thin powder or cornstarch 20g
Vanilla oil or vanilla essence
・The foundation
Butter 30g
Sugar 30g
Almond poodle 30g
Thin powder 30g
1 Soften the butter for the base, mix with sugar, and sift in almond poodle and flour. Mix until the powder is gone.
Lay a sheet on the inside of type 2, spread the cookies on the base, and bake in an oven preheated to 170℃C for 13 minutes to 15 minutes.
3 Mix sugar with softened cream cheese and add eggs.
4 Put the fresh cream in another bowl, break the white chocolate and sink it.
Heat the white chocolate in the microwave for 1 minute to 1 minute and 20 seconds until just before boiling and melt the white chocolate thoroughly.
5 Mix 4 with cream cheese and mix well.
Lemon juice and vanilla are also added.
6 Finally, sift and add flour or cornstarch, mix evenly, and strain with a net.
7 Flow the cheesecake dough from the baked base and bake it for 45 to 55 minutes at 170℃.
It is good to open the oven in the middle and turn the mold so that the baking color is evenly applied.
In the video, I baked it for 52 minutes.

[@kiwikiwi1575]

ケーキは濃厚だし、ボトムもサクッとして美味しかったです🩷 今年も素敵なレシピを楽しみにしています☺️

[@emisweets]

ありがとうございます✨✨ 今年もよろしくお願いします❗️

[@日坂知佳]

薄力粉を米粉で代用は可能ですか？

[@emisweets]

コメントありがとうございます❗️ 米粉で代用できるはずです❗️

[@日坂知佳]

@ ありがとうございます♪