By Tanisha Salwan
4 large eggs (separated) 250 gm block cream cheese (softened) 3/4 cup of sweetened full fat condensed milk
Start by separating egg yolks and whites into two separate bowls. Keep the egg whites into fridge for some time.
Take cream cheese and beat it until it turns smooth and fluffy. Lower the speed and slowly add in condensed milk. Beat until smooth.
With spatula, scrape sides to ensure that there is no cream cheese stuck. Beat in egg one by one till the batter is smooth.
Beat egg whites until they get white and form stiff peaks. Add 1/3rd of the egg white mixture to the batter. Fold it in gently using spatula and repeat.
Pour batter into prepared baking pan. Pour enough boiling water into the bigger pan, so that the pan bottom is submerged in water.
Bake for 40 minutes at 163°C in a preheated oven. When the cake has risen and the surface is brown, turn off the oven and let it stay there for an hour. Take out and serve!