Place the cream cheese in a microwave-safe bowl. Cover loosely with plastic wrap and microwave at 500W for about 1 minute until softened.

Let the milk come to room temperature, or microwave at 500W for about 30 seconds to warm slightly.

Mash the cream cheese with a whisk until smooth. Gradually add the milk, mixing well each time.

Once creamy, add the sugar in two parts, mixing well after each addition.

Add the egg yolks one at a time, mixing well after each. Return the egg whites to the refrigerator to keep them cold.

After all 3 yolks are mixed in, add the pancake mix and whisk until well combined.

Add the lemon juice all at once and quickly mix with a whisk. Add the vanilla extract for flavor.

In a separate bowl, beat the egg whites vigorously with a whisk until soft peaks form and the mixture just starts to hold its shape.

Add the sugar in 2–3 parts, beating well after each addition.

Continue beating until stiff peaks form and the meringue holds its shape even when you turn the bowl upside down.

Preheat the oven to 350°F (180°C). Add 1/3 of the meringue to the batter from step 7 and mix thoroughly.

Add the remaining meringue and gently fold in with a spatula, being careful not to deflate the mixture.

Pour the batter into a round pan lined with parchment paper. Gently shake the pan to level the surface. Bake at 350°F (180°C) for about 40 minutes.

Remove from the oven and let cool. Enjoy!

This recipe was published on Cookpad English! I’m so happy and a little embarrassed to have it translated. Thank you to everyone involved!

Would you like to try a baked cheesecake too? Recipe ID:17914431