Japanese Cheesecake

 Ingredients

180g Cream cheese 30g (2 tbsp) Unsalted butter 100g (7 tbsp) Milk 3pcs Eggs 20g (2.5 tbsp) Cake flour 10g (4 tsp) Cornstarch 2g Lemon juice 65g (5 tbsp) Sugar Preheated oven at 200°C (400°F) Broil for 12 minutes Then open the door for about 30 second Turn to 130°C (265°F) Bake for 60 minutes * Important tips: 1. You can also use the microwave oven to melt the cream cheese, and I recommend taking it out and stirring it every 30 seconds of heating, which is faster than hot water heating. 2. The egg whites need to be whipped to wet foam or a little softer, so the cake will not easily crack. 3. Because the US oven is not heated up and down, it is difficult to bake a beautiful cheesecake and this method solves the problem for me. First, preheat the oven to 200°C (400°F), broil for about 12 minutes, the surface becomes golden brown. Then open the oven for 30 seconds to disperse some of the heat. Then turn the oven to 130°C (265°F) and bake for about 60 minutes. 4. It is recommended not turn on the fan when baking the cake. 5. Let the cake cool and refrigerate for at least 2 hours or overnight for better taste.