Cheesecake with dew
Place the cheesecake in a preheated oven at 180°C (350°F) and bake for about 45 minutes. Shortly before the end of baking, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue beating until the egg whites are shiny. After 45 minutes of baking, open the oven and spread the egg white mixture over the hot cheesecake (you can use a pastry comb or a fork to make grooves). Close the oven and reduce the temperature to 170°C (350°F). Bake for another 10-15 minutes, or until the egg whites are lightly brown (not dark), otherwise the cream will dew.
You want a foam to form, not a meringue. After baking, leave the cheesecake in the oven with the door ajar for a few minutes. Then remove it and let it cool completely. After a few minutes, dewdrops should appear, but if they don’t, the cheesecake is still delicious.
