Preparation

• Preheat your oven to 325°F. Prepare a 9-inch round cake pan by greasing and lining it with parchment paper. This ensures your cheesecake doesn't stick and is easy to remove.
• In a mixing bowl, sift together the all-purpose flour and baking powder. Set aside for later use.
• In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
• Add the eggs one at a time, beating well after each addition. Then, slowly pour in the milk, mixing until fully incorporated.
• Gently fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be smooth and free of lumps.
• Pour the batter into the prepared cake pan. Place the pan in a water bath and bake for 50 minutes, or until the cheesecake is set and lightly golden on top.
• Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar. Allow it to cool gradually for about 30 minutes to prevent cracking.
• Remove the cheesecake from the pan and transfer it to a serving plate. Decorate with your choice of toppings such as fresh fruits, edible flowers, or a dusting of powdered sugar.
• Slice the cheesecake into 8 pieces. Serve with a dollop of whipped cream or a drizzle of chocolate sauce for added indulgence.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the cheesecake tightly and freeze for up to 1 month.