Heat 130g milk in a saucepan until it boils. Add 4 slices of cheddar cheese and stir until melted.

Add 40g butter to the mixture and stir until melted. Remove from heat and let it cool.

Separate 4 eggs into yolks and whites. Whisk the yolks lightly and mix them with the cooled cheese mixture.

Sift 55g cake flour and add it to the cheese mixture. Add 1 tbsp lemon juice and mix until combined.

Whip the egg whites until foamy. Gradually add 50g sugar in thirds while whipping until stiff peaks form.

Fold the meringue into the cheese batter in two batches, being careful not to deflate the meringue.

Line a round baking pan with parchment paper and pour the batter in. Tap the pan lightly to smooth the surface.

Place the pan in a larger pan with water for a water bath. Bake at 120°C for 20 minutes, then at 100°C for 30 minutes.