Cheesecake (For Eating at Home)

• 100 grams 5 wedges out of a 6-wedge pack of processed cheese
• 150 grams Milk
• 50 grams Granulated sugar
• 3 Egg
• 30 grams Cake flour

1. Melt the cheese and milk in a pot.
2. It will dissolve and become like a white sauce if you use an egg beater to mix thoroughly.
3. Chill in a cold water bath once it melts.
4. Add 20 g of granulated sugar to the 3 egg yolks, whip until pale, pour in Step 1, add in flour, and mix.
5. Add in the remaining granulated sugar to the egg whites in three turns, and whip well into a meringue until glossy (don't overmix that it becomes rough and crumbly).
6. Add one scoop of the meringue to Step 2, mix well, mix in the remaining egg white in 2 turns, pour into the pan covered in a cooking sheet, and steam-bake at 150~160C for 50~60 minutes.
7. After it's done baking, drop it on a flat surface a few times to prevent shrinkage and let it cool in the pan for a dense finish.
8. Or remove it from the pan immediately for a fluffy finish.
9. Once it has cooled, put it in a plastic bag and chill it overnight in the refrigerator.
10. I was surprised that each cheese portion weighs slightly different.
11. I accidentally used 118 g of cheese (assuming that each portion weighed 6 g when it was more than that).
12. I had a lot of failed cheesecakes.
13. But they were all delicious.

pack, milk, sugar, egg, flour

Taken from cookpad.com/us/recipes/168391-cheesecake-for-eating-at-home (may not work)