Wobbly, pillowy, and barely sweet — the fluffiest cheesecake you’ll ever meet.

Ingredients
- 1/2 cup whole milk (120ml)
- 1/4 cup unsalted butter (55g)
- 1 cup full-fat cream cheese (226g)
- 1/3 cup cake flour (40g)
- 2 tbsp cornstarch (15g)
- A Pinch of salt
- 5 medium eggs (separate yolks and whites)
- 2/3 cups fine sugar (75g)

Steps:
1️⃣ 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).

2️⃣ 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.

3️⃣ Add Egg Yolks
- Stir in egg yolks one at a time, mixing well after each.

4️⃣ 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.

5️⃣ 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)

6️⃣ Check for Doneness
- Aim for a golden top, soft jiggle in the center, and springy texture.

7️⃣ Once baked, gently flip the cheesecake onto a plate, then flip again.

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