Add the milk, and small pieces of torn up cheese into a small saucepan. Heat it up over medium-low heat until right before it starts to boil. When the cheese has melted, mix well with a wooden spatula. Let the mixture cool down.
Separate the egg yolks and egg whites.
Add the egg whites, 1/2 of the sugar into a bowl, and whip into a firm meringue.
Add the egg yolks and the remaining sugar into a separate bowl, and mix with a whisk. Add the Step 1 mixture, and mix well.
Sift the cake flour into the Step 4 bowl, and mix well with the whisk. Add the lemon juice as well, and mix well.
Add 1/3 of the Step 3 meringue into the Step 5 bowl, and mix well with the whisk. Add the remaining meringue, and mix well with a spatula.
Pour the batter into a cake pan lined with parchment paper.
Place it in a baking sheet filled with hot water in the preheated oven, and bake for about 50 minutes at 160℃. Cover with aluminium foil halfway through so that it won't get burned.
If you don't mix the mixture really well during Step 6, it will separate into 2 layers, so please be careful.
If you are using a cake pan with removable bottom, the hot water will come into the pan while steam-baking in a water bath during Step 8, so please cover the bottom with aluminium foil and bake.
Story Behind this Recipe
I got hints from various recipes and arrived at this oil-free low calorie and low cost cheesecake using sliced cheese.
The baking time differs depending on the oven, so please adjust it accordingly I noted some hints in Step 9 and 10 as well. I recommend using Large or Extra Large eggs. Please use Extra Large if possible. I don't recommend using Small or Medium sized ones.