I made this cake for my friend's bday. It's a very light cheese cake, tastes almost like a Chiffond cake. You can put some fruity syrup on it when serve, but I think it's great just by itself. If you are really craving for cheese cake but don't want to destroy your diet plan, this is the best solution for you!

Ingredients:

(Please visit Glossary for explanations of ingredients and baking terms)

Difficulty: ★★☆☆☆

To make the cake:

1. Preheat the oven together with the pan to 170C.

2. Cut the cream cheese into small cubes, soke it in the milk for 30min.

3. Heat up the cream cheese with in milk over hot water, keep stirring until no clumps left. Mix in melted butter. Turn off the heat and let it cool down a bit.

4.Sift in cake flour and corn starch, mix well. Add egg yolks and mix well. Then mix in lemon juice, the batter should be very smooth and no clumping. (Pouring the batter through a screen is a great way to eliminate any clumps)

5. Use a electical beater to beat the egg whites for 30sec, then add the cream of tartar (can use a drop of vinegar instead). Continue beating, gradually add in sugar (1/3 at a time), until when you lift up your beater, the tip of the egg white bends down a bit .

6. Mix 1/3 of the egg white with the batter, and then pour the batter into the remaining egg white and lightly mix it until the color is uniform.

7. Pour the batter into a cake mode. Fill a big pan with hot water, put the cake on the pan (you need to wrap your mode if your mode isn't sealed at the bottom because you don't want to soak your cake!). Put the pan (with the cake on) into the preheated oven.

8. Bake at 170C for 15-20 min until the top is a bit brown. Lower the temperature to 150C, bake for 40min. For the last 10-15min, check the color of your cake, it may brown very fast, put a piece of aluminum foil on top of the cake if you want to stop browning your cake.