Japanese Cheesecake (6" inch / 15cm) INGREDIENTS : A) 100g cream cheese 76g milk 35g unsalted butter a pinch salt ( omit if using salted butter) B) 35g cake flour / All purpose flour C) 38g egg yolks D) 78g egg whites 40g sugar 1/4 tsp lemon juice. INSTRUCTIONS : Step 1- Preheat oven 150°c. Double boil ingredients (A) Cream cheese, milk, butter in a mixing bowl. Whisk until no lump. Put ingredients (B) cake flour, mix well. Last ingredients (C). egg yolks Step 2- Beat egg whites, sugar separate into 3 portions. Egg white must be refrigerated before start beating (more stable when mixing) ; beat into soft peak. Step 3- Separate egg whites into 2 portions, fold gently with cheese mixture using a spatula / whisk Step 4- Using the baking oil, spray on a 6” inch mould on all edges. Step 5- Pour the mixture into mould. Stir the surface till smoothly with a stick. step 6- Prepare a tray then pour hot water around 1 inch height . and bake the cheesecake in 150°c for First bake 20 minutes with door close. Secondly, bake 25 minutes and leave a gap at oven’s door (around 1.5 cm) to let the hot steam slowly release out. This is to prevent the cake rises too high and the cheesecake surface from cracking. Third, rotate the cake and bake for another 25 minutes leaving a small gap while it bakes until golden brown. Total baking time is 70 minutes. Important tips. 1. Cake pan must fully cover and spray with baking oil spray (the cake will rise perfectly) 2. Before start mixing,the egg white must refrigerate after separated with egg yolk. 3. Your egg whites need to be soft peak after adding sugar in. 4. Bake the cake at 150 c° with water bath. First 20 minutes, second 25 minutes(turn over the cake and leave a small gap at oven door) third 25 minutes. Before start the third 25 minutes, your cheesecake surface must starting turn golden brown. If not, you need to rise the temperature to 160° for the third 25 minutes.