Grind or break the Diget cookie into a cutter, mix it with melted butter, put it in a pan with parchment paper, and press it firmly with a bottle or rolling pin to spread it to the floor.

Gently dissolve the cream cheese at room temperature with a spatula.

Combine egg and whipped cream sugar cornstarch in a bowl. In the book, I put all the ingredients in a pot, mixed them, put them on an electric plate, and cooked them on low heat, but I thought it would burn if it was cooked on low heat, so I cooked them on medium heat with medium heat.

If you look at the recipe, there is no alcohol, lemon juice, or vanilla, so I tried to copy it as it was, but only the lemon peel was ground on a grater. Stir in a medium bath for about 3 to 4 minutes and cook it with a whisk to make a transparent and thick dough like when making soup.

Put the dough in a pan, arrange the top side, and beat lightly to drain the air. I baked it in an 18cm frame and made a low-height cheesecake.

Place in oven pan and bake in preheated 180 degrees oven for 25 minutes. While baking, I was making strawberry puree, so I didn't cover it with foil in the middle, so the top got a little burnt. Keep an eye on it and bake it beautifully so that it doesn't burn.

I bought a box of strawberries that cost 2,600 won, but the ones that weren't sweet tasted really bad, so I ground them all and made puree. Put 3 cups of ground strawberries + 1 cup of sugar in an enamel pan and boil it down over low heat. When it boils down, white foam forms, but even if it's annoying, you have to remove all of it to make the color pretty. When it is boiled down to a certain extent, add lemon juice and simmer over low heat until the ingredients are halved. If you cool the puree and store it in the freezer, you can leave it for a long time and use it. It is very delicious even if you sprinkle it on ice cream or cake and drink it with strawberry milk.

Remove the cheesecake cooled at room temperature or in the refrigerator from the mold and sprinkle the strawberry sauce made before eating. But it's so soft that it's hard to separate it from the mold. So I was forced to take it out, and the shape got ruined. I'm going to post a pretty shape next time by putting the dough in a mousse mold and baking it, but I'm just going to post it.

My younger daughter and I like soft pudding, but she wants it to be harder. I also put sugar powder on the book, but I didn't. It was sweeter, more refreshing, and more delicious with lots of strawberry sauce. I made sugar 30 grams less than the one in the book, but it was sweet I thought 60 to 70g would be enough.