Exclusive Cheesecake

Mix the cheese and milk together until there are no lumps. Then sift the low-gluten flour and add it to the cheese batter, add 6 egg yolks, and stir until the batter is smooth and lump-free. Place the batter in a stainless steel bowl and mix over low heat; this method gives a good texture.

Pour the egg whites into a water-free and oil-free bowl.

Divide the egg whites into three portions and add sugar in batches, whisking until they reach medium peaks. Set aside.

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

Add in three batches to the egg yolk mixture, folding from the bottom to the top until evenly mixed.

Finally, fold the egg yolk mixture into the egg white mixture from the bottom up until evenly combined.

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

Place in the oven using a water bath method, bake at 160 degrees for 50 minutes. Every oven is different, so the set temperature and time may vary.

Chill and unmold, then cut into pieces. Cheesecake that has rested overnight tastes even better!

Chill and unmold, then cut into pieces. Cheesecake that has rested overnight tastes even better!