1. Gather 'em ingredients! You will need: {for egg white mixture} 6 eggs, 135g fine sugar, 1/4 tsp cream of tartar, {for egg yolk mixture} 50g butter, 250g cream cheese, 100ml fresh milk, 60g cake flour and 20g corn flour.
2. + 3. Separate them eggs.
4. Beat egg white until foamy.
5. Slowly add in cream of tartar.
6. Continue beating until mixture reaches soft peak stage.
7. Measure out the sugar (quantity already reduced for less-sweet cheesecake).
8. + 9. Add in sugar and continue to beat until stiff peaks form. Set aside.
10. + 11. + 12. Measure out milk, cream cheese and butter. Melt over double boiler and cool mixture.
13. Sift cream cheese mixture to remove any lumps and achieve smooth texture. Here, I strained/ sifted the cream cheese mixture into the bowl containing the egg yolks for convenience. Mix them well.
14. Add in flour and cornflour into cream cheese mixture a little at a time until well mixed.
15. Add cream cheese mixture into egg white mixture. Mix well.
16. Scoop your wonderful cake batter into cake tins and place them in a water bath. (Just take a bigger baking tin, place cake tins with batter into them and fill the larger baking tin with water until it reaches a little way up your cake tins.)
17. Bake at 160 degrees celsius (or 140 degrees celsius for fan-oven) for 1 hour 20 minutes.
18. Remove from oven, cool cakes and serve! They're great refrigerated too!!
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