Separate the egg yolks and whites.

Put the egg whites in the freezer.

Preheat the oven to 150°C. Use top and bottom heat and bake on normal mode.

Combine cream cheese, butter and milk into a saucepan.

Melt over low heat.

Whisk until no lumps.

Remove from heat, add the chocolate and stir well.

Sift low protein flour and whisk until all combined.

Add the egg yolks then stir until combined & smooth.

Remove the egg whites from the freezer, add ½ teaspoon lemon juice.

Beat the cold egg whites on low speed (speed 1 @ 2) about a minute.

Gradually add sugar (separate the sugar into 3 parts).

Then beat on medium speed.

Pour in the remaining sugar then continue beating at speed 1 @ 2 until soft peaks form.

Transfer half of the egg whites into the chocolate batter and fold in.

Then pour everything into the remaining egg whites and fold gently until combine.

Using the baking oil, spray on a 6" inch mould on all edges.

Pour the mixture into mould.

Stir the surface till smoothly with a stick. Prepare a tray then pour hot water around 1 inch height and bake the cheesecake in 150°c for a total of 70 minutes. First, bake 20 minutes with door close. Secondly, bake 25 minutes and leave a gap at oven's door (around 1.5 cm) to let the hot steam slowly release out. This is to prevent the cake rises too high and the cheesecake surface from cracking. Third, rotate the cake and bake for another 25 minutes leaving a small gap while it bakes until golden brown. Total baking time is 70 minutes.