This was my first time baking a cheesecake. I like this recipe because it doesn't use as much cream cheese, which makes this a light cheesecake. I halved the recipe to make a small cheesecake and added a tablespoon of freshly squeezed lemon juice.
It turned out wonderfully! Just like the japanese cheesecakes from asian bakeries. Light like a spongecake (as i think it should be), yet still delicious and easy to make.
Get the recipe here >> Soft and Light as Air Japanese Cheesecake @ sugarywinzy.com