Cheesecake

Mix the cheese and milk until there are no lumps, then stir evenly over a double boiler.

Sift the cake flour and add it to the cream cheese batter.

Add 6 egg yolks and 2 grams of salt, and mix until the batter is smooth and free of lumps.

Beat the egg whites into a bowl that is free of oil and water.

Then beat at medium speed for 25 seconds, then switch to low speed, beating until the large air bubbles become fine small bubbles; add 1/3 of the granulated sugar. Continue beating at low speed, and when it becomes more delicate and the texture clearer, add the remaining 1/3 of the granulated sugar. When the meringue becomes glossy and there is resistance on the beater, lift the beater, and the meringue will form a large soft peak, as shown in the picture.

Add the egg whites to the egg yolk mixture in two parts, folding from the bottom upwards until well combined.

Finally, pour all the egg yolk mixture into the egg white mixture and fold evenly from the bottom up. Do not stir in circles. Fold evenly from the bottom up, do not stir in circles.

Line the mold with cake paper, wrap the outside with aluminum foil, pour in the batter, and gently shake it.

Bake in a water bath in the oven at 160 degrees for 50 minutes.

Let it cool, take it out, and cut it into pieces.

Arrange the ready-made breakfast.

Finished product.