Most delicious Japanese CHEESECAKE 🍰 Panettone form

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How To Make Japanese COTTON CHEESE CAKE

250 g / 8.82 Oz of Cream cheese (ie. Philadelphia cheese)
200 ml of Milk
50 g / 1.76 Oz of Flour
120 g / 4.23 Oz of Sugar
4 Eggs
Lemon zest from half a lemon
Lemon juice from half a lemon
Hot water
1 - Bake at 140ºC/284ºF for 40 min
2 - Bake at 120ºC/248ºF for 20 min
3 - 10 min to open the door gradually

This is the softest and more delicious cheesecake I ever made.