Place a six-inch cake mold with a layer of tinfoil and set aside;

Melt 80 grams of white chocolate and 40 grams of light cream over hot water;

Separate the egg whites from the yolks and put the egg whites in the refrigerator until the mixture is smooth and creamy;

Mix the cream cheese with the butter over hot water until the mixture is smooth and creamy.

Cream cheese and butter mix well in hot water to a fine state without particles;

Remove the cheese paste out of the hot water, add the egg yolks one by one and mix well, then add the white chocolate paste and mix well, then add the chestnut flour and mix well, the cheese paste is ready;

Take the egg whites out of the refrigerator and add a few drops of lemon juice, and then add the sugar in three parts and beat them until they are wet and foamy;

This is a good idea, because the egg white paste will crack easily when you bake.

Pour the egg whites into the cream cheese batter in one-third portions and mix well, then pour all of the well-mixed cream cheese batter into the bowl of egg whites, and use the same technique to mix well. (Be sure to toss well, or the cheese batter will sink to the bottom.)

Pour the cheese mixture into the cake mold and shake it lightly;

Place the cake mold in a preheated oven and bake at 160 degrees for half an hour to get a good color, then turn the oven to 140 degrees for 30 minutes (if the color doesn't come out right in the last few minutes, turn the heat up and bake at 170 degrees).

After baking, let the cake continue to simmer in the oven for about 1 hour before taking it out (do not rush out of the oven, cheesecake is more delicate, immediately after baking will be taken out due to the huge difference in temperature and make the surface collapse). Remove from the oven and allow to cool, then place in the refrigerator with the cake mold for 4 hours or more.