1. Preheat the Oven & Prepare the Pan

• Preheat your oven to 320°F (160°C).
• Line the base and sides of an 8-inch round cake pan with parchment paper for easy removal after baking.

2. Prepare the Strawberries

• Hull and chop the fresh strawberries and set them aside. They will be folded into the batter later to infuse the cheesecake with fruity goodness.

3. Melt the Cream Cheese Mixture

• In a double boiler, melt the cream cheese, unsalted butter, and milk together until smooth.
• Once melted, allow the mixture to cool slightly before proceeding to the next steps.

4. Mix the Egg Yolks

• In a large bowl, whisk the egg yolks with granulated sugar until pale and fluffy.
• Add vanilla extract and the cooled cream cheese mixture, then fold in the chopped strawberries to blend evenly.

5. Sift in the Dry Ingredients

• Sift in the cake flour, cornstarch, and salt into the wet mixture.
• Gently fold the dry ingredients in, being careful not to deflate the mixture.

6. Whisk the Egg Whites

• In a separate bowl, whisk the egg whites until they form stiff peaks.
• Be careful not to over-whisk as it can cause the eggs to deflate.

7. Fold the Egg Whites into the Batter

• Carefully fold the whipped egg whites into the batter, ensuring to maintain the airiness for a light, fluffy texture.

8. Bake

• Pour the batter into the prepared pan and tap it gently to release any air bubbles.
• Bake for 60-70 minutes or until the top is golden and the center is set, but slightly jiggly.

9. Cool the Cheesecake

• Once baked, cool the cheesecake in the oven with the door slightly ajar for about 10 minutes to allow it to adjust slowly to room temperature.
• Transfer it to the fridge and let it chill for a few hours or overnight for the best texture.

10. Serve & Enjoy

• Once fully chilled, remove the cheesecake from the pan, slice, and serve.
• Enjoy the perfect blend of creamy cheesecake and fresh strawberry goodness!