Cheesecake (For Eating at Home)

1. 1

   Melt the cheese and milk in a pot.

2. 2

   It will dissolve and become like a white sauce if you use an egg beater to mix thoroughly.

3. 3

   Chill in a cold water bath once it melts.

4. 4

   Add 20 g of granulated sugar to the 3 egg yolks, whip until pale, pour in Step 1, add in flour, and mix.

5. 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).

6. 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.

7. 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.

8. 8

   Or remove it from the pan immediately for a fluffy finish.

9. 9

   Once it has cooled, put it in a plastic bag and chill it overnight in the refrigerator.

10. 10

    I was surprised that each cheese portion weighs slightly different.

11. 11

    I accidentally used 118 g of cheese (assuming that each portion weighed 6 g when it was more than that).

12. 12

    I had a lot of failed cheesecakes.

13. 13

    But they were all delicious.

* Per serving · 4 servings · Values may vary.