If you are a cheesecake lover, this is a must-bake and no-fail recipe for you! Learn to master this cotton-soft, pillowy and fluffy cheesecake at home! 

Just 30 minutes preparation time and 1 hour 10 minutes baking time is needed.

Photo Source: Rasa Malaysia

You will need:

1. 140g fine granulated sugar

2. 6 eggs with separated egg whites and egg yolks

3. 1/4 teaspoon cream of tartar

4. 50g unsalted butter

5. 250g cream cheese

6. 100ml fresh milk

7. 1 tbsp lemon juice

8. 60g cake flour

9. 20g corn starch

10. 1/4 teaspoon salt

Photo source: Rasa Malaysia
Instructions:

Step 1: Make a batter by melting cream cheese, butter, and milk over a double boiler.

Step 2: Fold in the flour, the corn starch, salt, egg yolks, and lemon juice. Mix well.

Step 3: Use a stand mixer or a handheld mixer to whisk the egg whites together with the cream of tartar until foamy. 

Step 4: Add the sugar and continue to whisk until soft peaks form.

Step 5: Fold in the meringue with the cheese mixture gradually and gently. Do not stir or blend.

Step 6: Grease and line the bottom and sides of an 8-inch round cake pan with grease-proof baking paper and pour the mixture into the cake pan.

Step 7: Bake the cake on the lowest shelf in the oven and bake the cheesecake in a hot water bath* for 1 hour and 10 minutes or until set and golden brown at 160C.

*A water bath is a pan of hot water placed in the oven. The water bath adds moisture to the oven and provides a more even and slower heat source than the direct heat of the oven.

Step 8: Left the cheesecake to cool down in the oven with the oven door open for around 1 hour.

Step 9: Put the cheesecake in the fridge for at least 4 hours before eating.

Recipe Source: Rasa Malaysia