Japanese cheese cake

This is an experimental recipe which turns out really great. The thing that I like most about it is its cotton softness that looks as if the cake is giggling when taken out of the baking tin plus the lightness of the cake - not too sweet and not too cheesy; almost as if a bread but better!

Ingredients:
3 eggs - separate the yolks from the whites
2 tablespoons of butter
3/4 cup of cream cheese
1/4 cup fresh milk
1/4 cup all purpose flour
3 tablespoon of white sugar
Crushed pistachio nuts

Procedures:
1. Prepare a baking tin (8.8x4.5x3.1) by greasing the sides and bottom with butter. Layer the tin with baking sheet that fits very well to the bottom and sides of the tin (cut separately). The baking sheet layer on the sides should be slightly above the tin. Set this aside
Mixture A
2. Fill a medium pot with boiling water (halfway) and put the pyrex bowl on top of the pot such that the bowl traps the steam below
3. Add butter, cream cheese, fresh milk and egg yolks on the bowl which is seated on the pot. The steam will help liquify the ingredients. Mix well.
4. Add flour, mix well and set aside
Mixture B
5. In a separate bowl, mix egg whites while slowly adding sugar. Whisk until foamy (almost as thick as when you wish to make a meringue)
6. Fold the egg white mixture (B) to mixture A. Slowly mix
7. Pour the mixture to the baking tin
8. You need to place the baking tin in a baking tray filled with hot water - in professional baking, they call it water bath
9. Bake it in the oven for 60 minutes at 130⁰C. When the buzzer goes off, open the oven, pull the shelf out a bit and gently shake the tin. If it wobbles a lot in the middle, it's not quite done so slide it back in and bake for another 5 minutes
10. Once the whole tin looks solid enough, leave the whole thing in the tin until completely cold, then, lift up the protruding rim slightly and slide the cheesecake slowly out on its base
11. Sprinkle with icing sugar and pistachio nuts