STEP 1/11
Prepare cream cheese and butter at room temperature (or in a warm place) in a very soft state. Put milk in a pot and turn off the heat when it boils.
STEP 2/11
Pour the boiled milk into the cream cheese and mix well with a whipper, then add the softened butter and mix.
STEP 3/11
Add sifted flour, salt, and sugar A and mix.
STEP 4/11
Add egg yolk and mix.
STEP 5/11
Make a smooth, firm meringue by adding sugar B to the white 2-3 times.
STEP 6/11
Add only 1/4 of the meringue to the dough that was mixed with egg yolk and mix well.
STEP 7/11
Add all the rest of the meringue and mix thoroughly. Add 1 tablespoon lemon juice and mix in the finishing step.
STEP 8/11
Spread butter thinly in a rice cooker and pour all the dough.
STEP 9/11
Press mixed grains twice in a row.
STEP 10/11
When cooked, let cool completely and remove from mold.
STEP 11/11
Turn it upside down, put it on a plate, put a maze on the top, decorate it with strawberries, and sprinkle decosnow.
1. The meringue should be firm and smooth.
2. If you have a multi-purpose steam function, I think the multi-purpose steam function would be good.
(I think you can cook it twice as well.)
3. Cold cheesecake is best if you keep it frozen and take it out one by one.
4. Cold cheesecake tastes better if you don't eat it right away and cool it in the refrigerator.