Chiffon Cheesecake

Light, fluffy, melt-in-your-mouth cheesecake. It's like eating a cheese cloud. =D

Ingredients:
100g cream cheese
30g butter
3 eggs, separated
50 ml milk
1 tablespoon all purpose flour+1 tablespoon corn flour, sifted
50g caster sugar

Directions:
1. Preheat oven to 170C/150C fan forced. Grease and base line an 8 inch round cake tin.
2. In a large mixing bowl, cream together butter and cream cheese until light and fluffy. Add egg yolks, one at a time, mixing well after each addition.
3. Add milk, mix well. Fold in flour+corn flour.
4. In a seperate bowl, whisk egg whites until it turns into froth. Add sugar, keep whisking until stiff peaks form.
5. Add egg white mixture into the first mixture in two parts. Fold well after each addition. Pour mixture into prepared cake tin.
6. Fill a baking tray or that’s big enough to fit the cake tin in with hot water. Put filled cake tin into the tray of water, and pop the whole lot in the oven to bake until cake is springy to touch, about 40 to 45 minutes.