After making ice cream with mascarpone cheese not too long ago, I wondered how to use the capacity of mascarpone cheese Should I make ice cream again.. Should I make tiramisu.. I didn't really like anything when I thought of this and that recipe, but I decided to make souffle cheesecake that I wanted to eat for a long time, and even when I searched for the recipe, few people made souffle cheesecake only with mascarpone cheese. I think there are people who made Japanese cotton cheesecake, but there aren't many people who made souffle cheesecake..Or they make it with cream cheese, or unlike cream cheese, mascarpone cheese is mostly creamy and has little natural cheese, so I was worried that making souffle cheesecake would keep its shape It was a cheesecake that I made with a spirit of challenge because I thought it might just sit down. In conclusion, it didn't look smooth and neat, but it was a cake that tasted good in the middle of the castella and cream cheese cake. I really like the scent of cream that's not too strong. I also like the sound of it growling every time I cut it. It's soft like a castella Souffle cheesecake made with mascarpone cheese! Let's make it