Exclusive Light Cheesecake

Weigh the prepared ingredients according to the ingredient list.

Grease and flour the removable-bottom cake pan, set aside.

Separate the egg whites from the yolks.

Add an appropriate amount of water to the pot and heat it over low heat.

When the water is just hot enough to scald, put the milk and cream cheese into a bowl, then place the bowl in the water.

Heat and stir over a water bath until it is fully melted and mixed.

Add the butter and continue stirring.

Sift in the low-gluten flour and cornstarch, and stir until well combined.

Add the egg yolk mixture.

Stir until completely mixed.

Remove from heat, add vanilla extract, and mix well.

Strain the egg yolk mixture once.

Place in the refrigerator to chill.

Pour 2-3 cm of cold water into a deep baking pan, and preheat the oven to 160°.

Add lemon juice and cream of tartar to the egg white liquid.

Whip at medium-high speed, adding the granulated sugar in three batches during the whipping process.

Whip the meringue until soft peaks form (large curved hook shape) as shown in the picture.

Add 1/3 of the egg white meringue to the egg yolk batter and fold evenly.

After mixing evenly, pour everything into the remaining meringue and gently fold until well combined.

The mixed cake batter is silky as shown in the picture. Pour it into the prepared mold.

Place it in the middle layer of the oven, bake at 135°C with a fan for 20 minutes, then adjust to 110°C and bake for 50 minutes, finally adjust to 160°C and bake for 10–15 minutes depending on the browning.

After turning off the heat, insert a spatula and let it set in the oven's residual heat for 30 minutes.

Take it out and let it cool on the rack. Unmold.