Light cheesecake

The "baking bug" bite me tonight. I got "Japanese Light Cheesecake" virus. This cake dont look as good as those sold outside however I was pleased with it because

1. it really turned out LIGHT
2. its not too sweet
3. my dad likes it!
   

Ingredient:
Cookie Base
3 nos of Digestive Biscuits
1 tbsp of maragine
A dust of cinnamon

Filling
1 packet of cream cheese (softened)
1/4 cup of milk
2 edd yolks , 2 egg white
1/4 cup of castor sugar
1/3 tsp of tartar sauce
3 tbsp of flour
1 1/2 tbsp of cornstarch

Method:

• Preheat the over to 180 degree celcius
• Warm cream cheese & milk in a small sauce pan over medium low heat. Cook & stir till cream cheese is melted. Set aside.
• Beat (with electric mixer) egg yolk & half of the sugar unit light & fluffy.
• Fold in cream cheese mixture into yolks
• Sift the floor and cornstarch and stir into the mixture till its well blended
• In a separate bowl, whip the egg whites with tartar cream till they can hold soft peak. Gradually sprinkle in the remaining sugar and conitnue whipping to stiff peaks
• Fold the egg whites into the cream cheese mixture
  
• Pour into the prepared cake pan
• Bake for 20mins @ 180 degree celcius then reduce to 160 degree celcius for 15 mins