I know you think this is more like a cake than a cheese cake.  Take a bite, you are in for a surprise!  The moisture and light cheese texture will just melt away in your mouth...  It is both elegant and palate cleanser after a heavy meal.  This dish usually impress my guest.  Hope you will like it too.  

  

Strawberry sauce

1 cup of fresh strawberries

1 tbsp of raspberry or strawberry jam

1/2 teaspoon of honey (varies depending on your sweetness level)

1/2 teaspoon of lime juice

Cheese cake

Ingredients:  2/3 cup fine granulated sugar 6 egg whites 6 egg yolks 1/4 tsp. cream of tartar 1/4 cup butter 9 oz. cream cheese 100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice 5/8 cup cake flour /superfine flour 20g/1 oz (little bit less on 1/4 cup) (cornstarch) 1/4 tsp. salt

Instructions: 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well. 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Tip: Before add the cheese mixture to egg white, strain the cheese mixture once.  Make cheese more refine. 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). Makes 1 (8-inch) cheesecake, 12 servings. This ingredient is adapted from Diana's dessert.

I like to serve chill cheese cake and hot or warm strawberry sauce with the cake. 

Happy eating :)