Cocoa-flavored cheesecake

Add cream cheese and milk into a bowl, place it in hot water, and stir until melted, smooth, and free of lumps.

Add the melted butter and stir until it is fully melted and no oil spots are visible.

First, add an egg yolk and mix evenly.

Add another one, and so on. Add the three egg yolks one by one; this way, the batter will be more delicate and uniform when stirred.

Sift in the low-gluten flour and cocoa powder.

Add a protein to white granulated sugar and a few drops of white vinegar, whip until it has obvious patterns and when lifted, forms stiff peaks.

Fold the meringue into the cocoa paste using a cutting and folding method until smooth and uniform.

Pour the cocoa paste into a six-inch cake pan and place it in the oven to bake at 150 degrees for 60 minutes.

Let it cool, then remove from the mold and cut into pieces.

The rich cocoa flavor combined with the taste of cheese is very delicious.