奶酪蛋糕！！

Ingredient	Metric	US
Whole milk	84g	3/8 cup
Cream cheese	225g	1 cup
Unsalted butter	50g	3.5 tbsp
All-purpose flour	35g	1/4 cup + 1 tbsp
Egg yolks	4
Egg whites	4
Granulated sugar	56g	3 tbsp + 2 tsp ≈ 1/4 cup

Instructions

1. Prep & setup:
   1. Preheat oven to 300˚F (150˚C)
   2. Prepare a water bath: Place a roasting pan or deep pan in the oven and add hot water later.
2. Melt & combine base:
3. Add yolks & flour:
4. Add milk:
   1. Stir in 3/8 cup of milk into the batter.
   2. Mix until uniform.
5. Beat egg whites:
   1. In a clean bowl, whisk 4 egg whites to soft peaks with an electric mixer:
   2. Gradually add sugar while whisking (add in 3 batches). Can add lemon juice if have on hand.
   3. Continue beating until the whites form soft, glossy peaks.
6. Fold together:
   1. Gently fold the egg white foam into the batter in 3 additions: i.e., (1) add 1/3 of egg white foam into batter, (2) add another 1/3 into the lightened batter mix, (3) add final 1/3 into the mix.
7. Bake:
   1. Pour batter into the prepared pan
   2. Place in oven and bake at 300˚F for ~40 minutes
   3. (Optional) After baking, switch oven to broil and broil the top for ~3 minutes to lightly brown the surface.
8. Chill:
   1. Remove cheesecake from oven and let cool slightly.
   2. (Optional, tastes fine if you eat directly too) Refrigerate for at least 2 hours to set properly before serving.

Pictures