to the cheesecake without collapsing.
Take ⅓ of the meringue and fold gently into the yolk batter to lighten it. Carefully fold in the remaining meringue in 2 additions, using a spatula and cutting through the batter gently. Ensure the mixture is uniform with no large white streaks, but do not overmix — this can deflate the air you’ve whipped in.
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