Steps:
1. Prep the Pan & Oven
– Line an 8-inch (20 cm) round pan with parchment.
– Preheat oven to 150°C (300°F).
– Fill a large baking pan with hot water (halfway).
2. Heat & Mix Base
– Combine cream cheese, butter, and milk in a saucepan. Heat on low until smooth. Remove from heat.
– Sift in flour, cornstarch, and salt. Mix until lump-free.
3. Add Egg Yolks
– Stir in egg yolks one at a time, mixing well after each.
4. Whip the Whites
– Beat egg whites on low, gradually adding sugar in small batches. Increase speed until soft peaks form.
Note: If your sugar is coarse, blend it briefly to make it superfine, then measure.
5. Fold & Bake
– Gently fold whipped whites into the batter with a spatula until we’ll combined. Do NOT over mix.
– Pour batter into pan. Bake in water bath:
– 30 min (oven closed)
– 20 min (door slightly open)
– 20 min (oven closed again)
6. Check for Doneness
– Aim for a golden top, soft jiggle in the center, and springy texture.
7. Once baked, gently flip the cheesecake onto a plate, then flip again.
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