The recipe of my jiggly fluffy Japanese cheesecake (15 x 7 cm pan)

150g cream cheese
50g milk
25g unsalted butter
40g plain flour or all purpose flour (corn starch replaceable)
3 egg yolks

4 egg white
1 tsp lemon juice / vinegar for egg stabilization
50g sugar

Baking method:

- 160C for 25 minutes
- Open the oven to reduce temperature to 100C and bake for extra 60 mins (30mins door closed and 30mins door opened slightly)
- Turn off the oven and remove the water bath, let the cake inside the oven for 30mins

*Notice:
_ The cake must be baked with a water bath
- I put the cake in the bottom most rack of the oven
- The temperature in the video is the inside oven temperature that I used oven thermometer to measure. Because some ovens might have a discrepancy between the display number and real temperature inside the oven.

The 15cm loose base round cake pan (US - Amazon Associates) : https://amzn.to/3fOSjsO
Apron ( Amazon UK Merch) : https://amzn.to/3hlTzUn
My baking and camera equipments: https://www.amazon.com/shop/thythan

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