Japanese Cheesecake

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In a pot, add: the cream cheese, the milk, and our butter.
Stir until smooth.
Turn off the heat and let cool.
Separate the egg whites from the yolks.
In a bowl, beat the egg yolks well, gradually adding the liquid mixture.
Sift flour and cornstarch, continuing to stir until no lumps remain.
Beat the egg whites until foamy, gradually adding sugar.
Fold 1/4 of the egg whites into the liquid mixture, then add all of the foam, continuing to mix gently.
Line a 23 x 13cm baking tray with baking paper.
Pour the mixture into the tray.
Place the pan in another large baking tray and pour hot water into it so that the water level reaches 2 cm.
Place the baking tray in the oven at 160°C for 25 minutes, then reduce the temperature to 135°C and bake for 55 minutes.
The cheesecake will rise slightly and brown on top.
Remove and you can serve immediately. Enjoy!