JAPANESE CHEESECAKE

Instructions:

1. Preheat oven to 150°c.
2. Double boil ingredients (A) Cream cheese, milk, and butter in a mixing bowl.
3. Whisk until no lump.
4. Put ingredients (B) All-purpose flour, and mix well. Last ingredients (C). 
5. Beat egg white, and sugar separated into 3 portions. Egg whites must be refrigerated before start beating (more stable when mixing). Beat into a soft peak. 
6. Egg whites separate into 2 portions, and fold gently with the cheese mixture using a spatula.
7. Use baking oil spray on a 6-inch mold making sure fully covered. 
8. Pour the mixture into the mold.
9. Stir the surface till smooth with a stick and prepare a tray, then pour hot water around 1-inch height and bake the cheesecake at 150°c for 70 minutes.
10. First, bake for 20 minutes with the door closed.
11. Second, bake for 25 minutes and leave a gap at the 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.
12. Third, rotate the cake, and bake it for another 25 minutes leave with a small gap and bake until golden brown. Total baking time 70 minutes. 
13. Enjoy.