265 ml Full cream milk or Low fat milk
85 g Butter
250 g Cheese cream (room temperature)
40 g Plain flour
35 g Corn flour (sift together with plain flour)
7 Egg yolks (large eggs)
2 tsp Vanilla flavor
7 Egg whites ( large egg )
3/4 tsp Cream of tartar ( i used pinch of tp / 1/8tsp )
125 g Sugar

Grease 9″ square cake pan with parchment paper base & side 2″ higher set aside.
Boil milk and butter together at medium heat, lower heat add in cheese cream~use hand whisk to stir cheese cream till smooth. Add in plain flour and corn flour mix well. Lastly add in egg yolks and vanilla flavor, mix cheese cream mixture till thick and transfer to large bowl, leave to cool. ( I shift my cream cheese mixture, so it free of lumps )
In a mixing bowl whisk egg whites, cream of tartar and sugar till peak form (that is the form peaks with tips stand straight when the beaters are lifted).
Use a rubber spatula to fold egg whites in two batches to the shifted cheese cream mixture.
Pour cheese cream mixture into the pan.
Steam bake at preheated 150C for about 1 hour 15 mins. Place cake tin at the lowest rack in the oven. *After about 30 mins of baking or when you find the top of the cheesecake turned brown half way of baking, place a foil cover loosely over the cake tin.
Source :