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1
Melt the cheese and milk in a pot.
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2
It will dissolve and become like a white sauce if you use an egg beater to mix thoroughly.
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3
Chill in a cold water bath once it melts.
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4
Add 20 g of granulated sugar to the 3 egg yolks, whip until pale, pour in Step 1, add in flour, and mix.
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5
Add in the remaining granulated sugar to the egg whites in three turns, and whip well into a meringue until glossy (don't overmix that it becomes rough and crumbly).
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6
Add one scoop of the meringue to Step 2, mix well, mix in the remaining egg white in 2 turns, pour into the pan covered in a cooking sheet, and steam-bake at 150~160C for 50~60 minutes.
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7
After it's done baking, drop it on a flat surface a few times to prevent shrinkage and let it cool in the pan for a dense finish.
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8
Or remove it from the pan immediately for a fluffy finish.
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9
Once it has cooled, put it in a plastic bag and chill it overnight in the refrigerator.
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10
I was surprised that each cheese portion weighs slightly different.
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11
I accidentally used 118 g of cheese (assuming that each portion weighed 6 g when it was more than that).
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12
I had a lot of failed cheesecakes.
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13
But they were all delicious.
