Light cheesecake

Stir the cheese in a heatproof bowl over hot water until smooth, then set aside.

Mix the milk, egg yolks, and flour until smooth.

Pour into a non-stick pan and heat until thickened (not too thick). Be sure to keep stirring continuously during heating.

Add the butter and mix until combined.

Then pour it into the milk and mix until even, set aside.

Prepare sugar and egg whites (with lemon juice). Beat the egg whites in two additions of sugar. Start at low speed until large bubbles form, then add the first portion of sugar. Beat until relatively smooth, then add the second portion of sugar, beat at low speed for 20 seconds, and then switch to high speed until medium peaks form (cocktail-like).

Take one-third of the meringue and fold it into the batter until evenly mixed, then pour the batter into the remaining meringue and fold until evenly mixed. Be careful not to deflate it and act quickly, decisively, and accurately.

Pour the well-mixed cake batter into an 8-inch mold and tap to release large air bubbles. Be careful not to tap too hard. When pouring the batter, you can lift it about 20 cm high before pouring down, which can also help release excess bubbles.

Bake using a water bath method for oven entry, bake at 130°C in high-bake 80S fan oven mode for 60 minutes, then switch to 190°C and bake until the color you want is achieved. Pay attention to this coloring process! Also, when preparing to whisk the egg whites, just preheat the oven and have a pan of hot water ready.

Fresh out of the oven, just let it cool and put it in the fridge overnight (for those who want it without cracks, the batter doesn’t need to be heated and thickened like making chiffon cake).