Whenever & Whatever I like

Procedures:

1. Separate the egg white and egg yolk into two bowl. (make sure the bowl is clean and without any water for egg whites)

2. Prepare a 9-inch springform pan and cut the parchment papers to cover around and bottom separately. Wrapping two layer of aluminium foil outside the pan.

3. Preheat the oven to 300F

4. Prepare a bowl of water and melting the cream cheese and milk in another bowl on top of hot water.

5. Quickly add in the butter and stir until combine. Set aside.

6. Beat egg yolk and about 40g of sugar until it lighten in color and thicken.

7. Then combine the cheese mixture into egg yolk mixture (make sure the cheese mixture is not too hot).

8. Then sifted in the flour and cornstarch into the mixture and combine. Sift the whole mixture to get rid of all the lumps in the mixture. Set aside and work the egg white. 

9. Beat the egg white with all the remaining sugar until it form soft peaks.

10. Add in the egg white mixture into the cream cheese mixture. 1/3 at a time. (Don't over fold or under fold)

11. Tranfer the batter into pan. Then tap a few times on the table to get rid some air bubbles that trap inside the batter.

12. Prepare a bigger, deeper tray, place the pan in the middle. Fill hot water into the larger pan until it reaches half of the springform pan.

13. Bake for 1 hour 20 minutes  (toothpick inserted and comes out clean)

14. Remove the bigger tray, leave the oven's door slightly open then let the cake sit in there for 40-45 minutes.

15. Refirigerate for at least 4 hours.