This cheesecake is very light, fluffy and it's not too sweet.
1 slice is never enough, you'll come back for more..


Recipe:

A. 250 gr Philladelphia Cream Cheese ( leave it at Room Temperature)
1 cup Milk

B. 100 gr Butter, melted
20 gr Sugar
6 egg Yolks

C. 70 gr Flour
4 tsp Cornflour

D. 110 gr Sugar
6 Egg Whites

How To make it:

1. Mix the cream cheese and milk using spatula until it's well combined
2. Mix the melted butter , sugar and egg yolks then pour the cream cheese mixture ( mix well)
3. Sift the flour and Cornstarch and put it into the cheesemixture ( in 2)
4. Beat Sugar and egg whites until it reach soft peaks form
5. Mix the egg whites mixture to the cream cheese mixture (in 3)
6. Pour it into a baking tin, I use the square baking tin cover line based with baking paper and cover the tin with aluminium foil.
7. Put the tin in a Big Baking tray fill with hot water, Bake in water bath for 1 hour at 160 deg C.



ps: you can use the springform pan to bake this cake as well.