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