Japanese Cheesecake

Base on Micheal Lim youTube recipe.  Reduce sugar, remove butter and scale up to use full 250g cream cheese


  • 100g whole milk
  • 250g cream cheese
  • 75g cake flour
  • 25g corn starch
  • 6 eggs
  • 100g sugar



  1. Separate yolk from white
  2. Preheat oven to 300F
  3. Cook cream cheese and milk in sauce pan under very low heatflour_mix
  4. Sift in flour & corn starch to cream cheese mix while it is still warm
  5. Mix yolk cream cheese flour mixture (one yolk a time)
  6. Whip egg white until soft
  7. Fold white to yolk mixture
  8. Bake for 20 minutes in 300F over (in hot water bath)
  9. Increase temp to 350F and bake 5 minutes
  10. Lower temp to 280F and open the oven door for 30 seconds to let out the hot air and continue to bake for 30 more minute
  11. When it is done, turn off oven and open door again for 30 seconds to cool down.
  12. Let the cheesecake cool down inside the oven for another 10 minutes

Must watch the full video to learn all the detail and trick:

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