Steps

1. Prepare a 15cm round cake pan by lining the bottom and sides with baking paper.
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2. Separate 3 eggs into yolks and whites. Place the egg whites in a separate bowl for meringue.
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3. To the bowl with egg yolks, add 100g Cream Cheese, 100g Milk, and 50g Unsalted Butter.
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4. Cover with plastic wrap and microwave at 600W until completely melted.
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5. Check if the heated mixture is melted, then thoroughly combine with the egg yolks.
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6. Add 40g Cake Flour (sifted) all at once and mix well from the center. You cannot overmix at this stage; continue mixing until thickened.
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7. In the separate bowl containing egg whites, add all 60g Granulated Sugar at once.
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8. Lightly incorporate the Granulated Sugar to prevent splashing, then whip with a hand mixer.
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9. Reduce the mixer speed and refine the meringue to a soft peak stage where the tip of the peak gently bends over, and the meringue slightly moves when the bowl is tilted. Be careful not to overbeat. Adding the Granulated Sugar at the beginning helps create a fine-textured, glossy meringue that won't become dry and crumbly.
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10. Add about 2 scoops of meringue to the smooth batter and gently mix to equalize the consistency.
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11. Add the remaining meringue and mix with a whisk. When the foam starts to reduce, stop whisking and fold in with a rubber spatula from bottom to top. If the meringue is too stiff, it will be difficult to mix, so using a slightly softer meringue is recommended. It's okay to mix until fully incorporated.
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12. Mix until a smooth, flowing consistency is achieved. If the meringue was overbeaten, it might not reach this consistency, requiring further mixing.
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13. Pour the batter into the prepared cake pan.
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14. Insert a bamboo skewer or chopstick to the bottom of the pan, lift it slightly, and gently swirl. This process evens out the air bubbles inside, preventing cracks during baking and resulting in a smoother surface.
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15. Place the cake pan in a baking dish filled with hot water for a water bath. Bake in a preheated oven at 200°C (390°F) for 10 minutes, then reduce the temperature to 140°C (285°F) and bake for 50 minutes. Baking in a water bath ensures a moist texture.
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16. Overbeating the meringue can cause the surface to crack, but cracked cheesecakes are still delicious. Don't be afraid to try!
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