How to make Japanese Cheesecake


- 6 eggs, separated

- 60g softened butter

- 60g sugar

- 240g cream cheese (Philadelphia preferably)

- 50g plain flour

- 30g cornflour

- pinch of salt 

- 120ml milk

- 1/2 tsp vinegar

- 60g sugar


* 23cm / 9 inch cake tin. 

* 200C 15 min, 140C rest of 30 minutes and last half an hour with the oven turned off.

* If using a 15cm / 6 inch, half the recipe

* Best eaten the next day or long after baking 

* Make sure your egg whites are stiffly beaten

* Separate your eggs carefully, if any egg yolk is in the whites, then it won't beat up properly

Baking Recipes & Video Lessons -

Cookery Recipes & Video Lessons - 

(Note: We have selected and shared this video on our website and it provides additional youtube views for the video. We also request you to SUBSCRIBE this channel if you specifically like this. Also, if you like please follow the respective Facebook pages, Instagram or blogs of the author.If you need more details please see the description in the youtube video) Stay with us for more cooking recipes and cookery video lessons.