I made a cheesecake that is soft and melts in your mouth. It is a low flour cheesecake and meringue is soft so it is very moist and spongy. I think you can enjoy the richer flavor of cheese if you eat it cold in the fridge than when you eat it hot. To bake beautifully without cracking, the condition of the meringue into the dough is most important. Beat gently until the horns curl and use it after lightly mixing the meringues with a spatula before mixing in the yolk batter. If you bake on low heat, the top doesn’t turn brown, so I increased the heat on the bottom and baked for another 2-3 minutes. If you take the cake out of the mold right after baking, it will be soft and fluffy like a cloud.
110 g cream cheese
30g unsalted butter
3 egg yolks
2g vanilla extract
20g soft flour
3 egg whites
3g lemon juice
1. Place a bowl over a pot of boiling water, add cream cheese, unsalted butter and milk, and stir until butter and cheese are melted.
2. Add the egg yolks and vanilla extract, mix well, then remove the bowl from the pot.
3. Sift flour and cornstarch, mix well.
4. Add the lemon juice to the egg whites and beat until large air bubbles form, divide the sugar into 3 times and whisk to form a soft horny meringue.
5. Divide the meringue into the yolk batter 3 times, mix well, pour into molds, arrange for air bubbles, place on a tray with hot water and bake in a preheated oven at 130 degrees for 60 minutes and at 150 degree for 2 to 3 minutes.