I'm back in Melbourne, moved into a new apartment and was surviving on my friend's pocket wifi for the past one month until our internet connection was finally set up. Just when everything's settled and I was all ready to start baking at home, I fell sick. Thus explains why there was such a long delay. This cheesecake uses the waterbath method and has a light and spongy texture.
(Click image to enlarge)
(The cake will look like this after 35mins of baking and then it will drop back to the height when the mixture was poured in)
If you are craving for cheesecake, try the Japanese version because it uses so much lesser cream cheese and sugar as compared to a New York Cheesecake. Enjoy!
Please send your recipe request to lpr.request@gmail.com
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