In a double boiler melt the white chocolate. Cool for a minute or so.

Note: If you do not have white chocolate, you can substitute it with the same amount of sweetened condensed milk.

Add the cream cheese and mix thoroughly.

Add the egg yolks gradually then mix until fully dissolved.

Add the cake flour then mix thoroughly.

Add the cake flour gradually then mix thoroughly.

In a separate bowl froth the egg whites with egg whisk or mixer until fully formed. You will know if you have the right peak if the whites are solid and firm.

Fold the egg whites into the batter mixture one to three folds at a time, until fully mixed

In a 6 inches spring form, add parchment paper or wax paper at the bottom of the pan and butter or oil to the sides to prevent sticking.

Pour in the mixture to the 6 inches spring form.

Pre heat oven for 150 degrees celsius.

In a baking pan pour in hot water to do a hot bath then add the spring form. Note: You may wrap an aluminum foil to the spring form to prevent water from going in.

Bake for around 45 minutes for 150 degrees celsius.

Dress with either whip cream, powdered sugar or sweet strawberry jam.