Place cheese stored at room temperature in a bowl and gently dissolve it with a medium bath. Then, remove the thin film like the picture in the middle. There will be a loss, but you can sift it. Be careful not to melt all the cheese into water when boiling in hot water. Store all ingredients such as whipped cream and eggs at room temperature for more than an hour before using them. Otherwise, the cheese will harden again.

All the pictures of the process were shaken, so I brought the picture of making cheesecake that I posted before. Add egg yolk and sugar, whisk gently with a whisk, mix whipped cream, lemon juice, orange juice, and orange liquor, then add the sifted flour and mix lightly with a rubber spatula to make a dough.

Whisk the whites with a whisk, then add sugar and whip to make a soft meringue that is not too fluffy. Divide the meringue little by little into the dough and mix it so that the bubbles do not die.

I put parchment paper or teflon sheets on a pan, put a cake sheet on the floor, put the cake batter on the floor, hit it once, put hot water in the cake pan, and bake it in a preheated oven at 160 degrees for 90 minutes. They usually cover it with foil after 30 minutes, but the color faded too early. The baked cake is delicious if you cool it down and keep it in the refrigerator overnight. I baked it in an 18cm frame, but it came out a little low.

Sprinkle sugar powder and decorate it.