Light Cheese Cake

My friends all love this cake. I first saw it from one id 喵嗚子 at wenxuecity.com who got it from Leisure-Cat.com. This is a wonderful cake, tasted as a cake instead of traditional factory cheesecake, and very moisture.

Part I:
cream cheese: 1 box, 8 ozs
milk: 1/3 cup
egg yolk: 4
butter/oil: 3 Table spoons
vanilla/almond extract, etc: optional, depend on your flavor
sugar: Part I+Part II, total 1/3 cup
flour: 4 1/2 Table spoons (from original receipt this should be 2 Table spoons corn starch and 2 1/2 Table spoons flour)

Mix them together. Tip 1: To easy operate you can put bowl over the heated water and then cream cheese can be easily mixed with milk and butter. Tip 2: Using a sieve, sift flour.

Part II:
egg white: 4
salt: 1/8 tea spoon
cream of tartar: 1/2 tea spoon
sugar:

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Gradually turn to Speed 6 and whip until egg whites are frothy, 30 to 60 seconds.

Add cream of tartar, and salt. You also can put vanilla extract at this stage. Turn to Speed 8 and whip until whites are almost stiff but not dry, 2 to 2 1/2 minutes. Turn to Speed 2. Gradually add remaining 1 cup sugar and mix about 1 minute. Stop and scrape bowl. Remove bowl from mixer.

Spoon cream cheese-flour-sugar mixture, 1/3 at a time, over egg whites. Fold in gently with spatula, just until blended.

Pour batter into 9-in round pan, bottom with parchment paper. With knife, gently cut through batter to break up large air bubbles.

Preheat oven 350F, with one big pan with water. Put cake pan over the big pan. Bake 20 minutes and then turn to 325F for another 40 minute.

Invert cake pan onto funnel or soft drink bottle. Cool completely or just warm. Remove from pan. This cake also can be served as warm.