Crustless Cheesecake

If using fan (convection) heat, 160–170 °C is often sufficient.

The paper is easier to fit if you crumple it lightly first and then smooth it out again.

Egg whites become especially stable if the bowl and whisk are completely free of fat.

The lighter and airier the butter-sugar mixture, the finer the cake's texture will be.

Work with the ingredients at room temperature if possible to avoid lumps forming.

The meringue is perfect when it's glossy and stays in place if you turn the bowl upside down.

Use a spatula and fold in large, calm strokes to keep the mixture airy.

If the surface gets too dark, loosely cover the cake with foil towards the end of baking.