Japanese Cheese Cake / Basic Newly Improved Recipe

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

Oven Setting: Top and bottom heat elements without fan!!!
Preheated Oven: 120°C

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 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 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.

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  1. The key to success is to follow the exact ingredients as given, without altering or replacing the ingredients before succeeding baking it. These are pretty basic ingredients you can find easy. If you insist to alter and replace any ingredients for whatever reason you may have, then you are on your own risk. I will not answer any comment regarding substitute ingredients, only until you successfully mastered this recipe. One thing I learned from my experience on youtube is that many people seems to have difficulty following instructions.
    There are many information and instructions in this video. So please watch carefully. For those passionate bakers who are discipline enough to watch through the video, I guarantee you will succeed. From there on, you can take this recipe to another whole new level by adding flavours and etc. This is a basic Japanese Cheese Cake recipe for people who likes to try at home. It is an improved version then my previous Japanese cheese cake video. The baking method will surely helps to prevent cracks and give you a nice brown top. Mind you you also have to take your mixing skill to an account. Bad mixing skill will cause you to fail too.
    I tried my very best to be as clear as possible showing you step by step instructions, hopefully even beginners can follow too. If this video can’t help you to succeed baking this recipe, then I don’t know what can. Good luck and success. Happy baking to you all.

  2. Alguien me da los ingredientes y la preparación en español? 😓

  3. Thank you sooo much i try it and it works ❤️😍😍 it was delicious 😋

  4. Total disaster, such a waste of time and money

  5. That Excellent cooking , Thanks for share 👍

  6. My cheese cake does not rise up at the 1st 20 mins.. do I need to use higher temperature since my oven is bigger capacity.. its Europa oven.. i m not sure what is the capacity anyway..

  7. Does gr stand for gram or grain?

  8. Thank you, sir. Hope I can bake it.

  9. I followed your recipe for my 5th attempt at making Japanese cheesecake and it was perfect! I’m really happy! I normally add lemon zest for my Japanese cheesecake, but wanted to follow your exact ingredients first. Will definitely do it again, but with the additional lemon zest next time. Thank you! ❤️

  10. Rico!

  11. 5 eggs is too much. I put them in my cake and then the smell of eggs was very intense. I threw away the cake 🤢🤮

  12. Hi. Today I've done this cake for the first time exactly as presented – and it came out absolutely beautiful!!! Michael Lim thank You so much!

    My question is, how can I bring more intensive cheese-aroma into the cake?
    The butter flavor definitely stands out, above the cream cheese flavor…

    Anybody any ideas?

    Many thanks!

  13. What a great video, totally cook friendly and easy to follow. I'm impressed. I need to check out his website.

  14. Unfortunately, the cake did not rise. Probably I did something wrong with the egg whites. The cake was delicious anyway and like a regular cheesecake. I'll try better next time with the egg whites.

  15. Chef,,,omg I even like ur music oh

  16. How to set the temperature for lower heat as for my oven (Mayer) is two temperature control up/down? I follow your 3 step baking time & temp but for down heat I set the same as upper heat and it was failed. The cake top is dark brown, structure not shrink but when cut the cheese is soft. Kindly advise for the down heat temperature setting. Thanks.

  17. Hello! Can I use cake flour instead of
    plain flour?

  18. Tried making this cake today and it turned out beautiful… followed the exact instructions given.. thank you for your wonderful recipe😍

  19. I’ll try it Thanks for sharing. chef. Creamy cheesecake

  20. 🤔

  21. I made this!!! And its so yummy thank you!!!

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