All the ingredients should be at room temperature for this cheese cake.Pre heat the oven at 160 degrees.

Prepare a cake tin with butter paper.

Separate the eggs, remember to keep the bowl clean.

Add all the ingredients except egg whites and sugar in a large bowl and whip it all together till well combined. Add 5 tablespoon of sugar and combine.

Whip the egg whites and 1 tablespoon of sugar together until they are stiff and white. The test of perfectly whipped egg whites is the upside down test. If nothing falls then they are perfect..:D..

Gently mix the whipped egg whites in the cream cheese mixture. Pour the mixture in prepared baking dish. Take a larger baking dish, fill it with water and keep the cheese cake mixture in the larger baking dish with water.

Bake the cheese cake for 30 minutes. Reduce the temperature to 150 degrees and bake for 10-15 minutes more. If the top already golden brown then cover the cheese cake with aluminum foil so that only the inside cooks. Insert a toothpick and if it comes out clean your cheesecake is ready to come out of the oven.

Let the cheesecake come down at room temperature and refrigerate it for 2-3 hours before serving.