日式轻乳酪蛋糕 Japanese Cheesecake

Japanese Cheese Cake ingredients： Oval Shape Nonstick Baking Tray， Size: 8.8 x 4.5 x 3.1 inch Large eggs: 3 Milk : 60 g 1/4 cup Cream cheese: 160 g Unsalted butter: 35 g Cake flour : 25 g （5 gram as adjustment to increase the thickness of the egg yolk batter) Vinegar : 3 g 1/2 teaspoon Sugar: 40 g 3 tablespoons Preheated oven ：250°F /120°C bake for 60 minutes Then turn on the broiler for 3 minutes to color