チーズケーキ（スフレチーズケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Put the cream cheese in a bowl and mix with a rubber spatula until smooth.
Add (A) in order and mix well each time.
Add the cake flour while sifting, mix well until the powderiness is gone, and rub with a colander.

Spread unsalted butter on the outside cookie sheet and lightly sprinkle with powdered sugar.
Place a parchment paper with the side sprinkled with powdered sugar inside.

Put the egg whites in another bowl, add half the sugar and beat with a hand mixer.
When the egg whites become whitish, add the remaining half of the sugar and whisk until stiff peaks form.

Add half the amount of meringue to the bowl from 1 and mix until the whole is blended.
Add the remaining meringue and mix well so that no lumps of meringue remain.

Cover the bottom of the mold with aluminum foil and pour the batter into it.
Place the mold on the tray, add hot water, and bake in an oven preheated to 200°C for 20 minutes, then lower the temperature to 130°C and bake for 40 minutes.
Cool on a wire rack for about 10 minutes and take off the heat.
Cut into appropriate sizes and arrange on a plate to complete.