1. In a small bowl, cream together 30g of softened butter, and 30g of white sugar, and beat until smooth, or about 2 minutes. Add in 120g of room temperature cream cheese, and continue beating until smooth.

2. Separate 3 large eggs, and add the egg yolks one at a time to the cream cheese mixture, beating with each addition. Pour in 50ml of milk, give that a mix, then sift in 15g of cornstarch, and 25g of flour. Beat that until no lumps remain.

3. Set that aside, and in a large bowl, add in the 3 egg whites, with 1/4 tsp. cream of tartar. Beat that, while slowly adding in the remaining 30g of white sugar. It should take about minutes to get stiff peaks.

4. Through a fine mesh strainer, add the cream cheese mixture. Gently fold that in with a rubber spatula. Be sure to fold it gently, and not over-mix.

5. Pour the batter into a tall, lined 6-inch cake pan, smooth it out, and bang it on the counter a few times.

6. To make the water bath, pour boiling water into a larger baking dish. Fill it about 1/3 of the pan, and place in your cheesecake.

7. Bake at 395 degrees for 15 minutes, then (without opening the oven) reduce it to 300 degrees, and bake for 30 more minutes. Turn off the oven, then let it rest in the oven for 20 minutes. Again, don’t open the oven or your cheesecake might deflate!

8. Remove it from the tin, dust it with powdered sugar, and halved strawberries! Enjoy!