Baking Instructions

• Line a 20 cm (8-inch) round cake pan with parchment paper, and preheat the oven to 150°C (300°F) with a water bath inside.
• If using a loose-base pan, wrap it thoroughly with aluminum foil.
• Pulse sugar in a blender to make superfine sugar if necessary, then separate eggs into yolks and whites.
• Place the cream cheese, butter, and milk in a saucepan over low heat, stirring until completely smooth.
• Sift the cornstarch, salt, and flour, and add to the cream cheese mixture until smooth.
• Add egg yolks one at a time to the cream cheese mixture, mixing thoroughly.
• Whip egg whites on low speed, gradually adding sugar until soft peaks form.
• Gently fold whipped meringue into the cream cheese batter.
• Pour the batter into the cake pan and bake for 30 minutes with the oven door closed.
• Continue baking for another 20 minutes with the oven door slightly open.
• Finish with an additional 20 minutes at 150°C (300°F) with the oven door closed.
• Aim for a golden-brown top; the cheesecake should jiggle slightly in the center.
• Once baked, remove from oven and flip onto a plate, then back onto another plate.
• Serve immediately while warm and jiggly, store leftovers in the refrigerator.