1-First off, preheat your oven to 325°F (160°C) and get that springform pan ready by lining it with parchment paper. This sets the stage for even baking and helps your cheesecake release easily. Now, separate those eggs carefully to keep the yolks intact it’s a simple move that makes a huge difference in the rise.

2-In a bowl, beat the cream cheese until it’s smooth and fluffy, then mix in the sweetened condensed milk and egg yolks until everything blends perfectly. On the other side, whip those egg whites to stiff peaks for that signature fluff. Gently fold it all together, pour into your pan, and pop it in the oven with a water bath for moisture. Bake for 45 minutes, then let it cool inside the oven before chilling you’ll end up with a dreamy, creamy treat!