Dissolve the milk, cheese, and half of the sugar together in a pot. Turn off the heat, and dissolve the margarine.
In a big bowl, add in the egg yolks and stir, then add in Step 1 while still hot and stir with an egg beater.
Sift the cake flour twice and add to Step 2.
Add in the egg whites and the remaining sugar to make a meringue.
Stir the meringue into Step 3 in three turns. Please mix this carefully in order not to crush the bubbles.
Prepare the mold by lining it with parchment paper, place in a hot water bath (water heated to just before boiling point) in an oven at 140°C, and bake for 55 minutes.
After baking, cool by covering with a cloth without removing from the mold. (After baking, poke with a toothpick to make sure it comes out clean to check it just in case!)
The cake might turn into 2 layers, so it seems that you should not use 40°C hot water, but water heated to just before it boils!)
Story Behind this Recipe
This is the cheesecake my mom often made for me since I was little. The ingredients are extremely simple! When you take a bite into it, the fluffiness with surprise you. It really does melt smoothly in your mouth, and will make you happy.
The point is to whip the meringue without popping the bubbles. You will heat this in a hot water bath, so don't use a springform pan. If you only have one that has a removable bottom, then wrap the bottom with aluminum foil (stacking 2 sheets together), or maybe a milk carton would do?