Japanese Cheese Cake / Basic Newly Improved Recipe 

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Japanese Cheese Cake / Basic Newly Improved Recipe
60 gr. Whole Milk / Full Milk
140 gr. Cream Cheese
40 gr. Butter
50 gr. Plain Flour / All Purpose Flour
15 gr. Corn Flour / Corn Starch
5 Eggs (weighs 58-60 gr. each with shell)
100 gr. Fine Sugar
Pan size: 18cm
ATTENTION:
Oven Setting: Top and bottom heat elements without fan!!!
Preheated Oven: 120°C
BAKING STEP 1:
Baking Temperature: 120°C
Baking Time: 20 minutes
After 20 minutes, keep the oven door closed. Increase the temperature to 150°C and continue baking for 15 minutes.
(Watch the video for clear instructions)
BAKING STEP 2:
Baking Temperature: 150°C
Baking Time: 15 minutes
After 15 minutes, open the oven door and it open for 10 seconds and then close back up. Now lower the temperature to 100°C
(Watch the video for clear instructions)
BAKING STEP 3:
Baking Temperature: 100°C
Baking Time: 40 minutes
After 40 minutes, turn off the oven. Open the oven door and close back up. Let the cake cool down in the oven for 10 minutes.
Baking time may vary depending on the type and accuracy of your oven.
If you want to succeed baking this recipe, I suggest you buy yourself a thermometer to place in the oven.