JAPANESE COTTON MARBLE CHEESE CAKE

Japanese Cotton Marble Cheesecake
125gm cream cheese
90ml fresh milk
15gm butter
3 egg yolks
3 egg whites
pinch of salt
1/8 tsp cream of tartar
75gm sugar
30gm flour
24gm cornstarch
1 tbsp cocoa powder(I'm using X'tra 3 tbsp..)

In a heavy saucepan, cook cream cheese, milk and butter until thick and smooth, set aside.
Preheat oven at 160C.
Boil some water.
After the cheese mixture has turned warm and mix in both flours.
Stir with a whisk until smooth.
Put egg yolks into the cheese mixture and stir until well combined.
In another clean bowl, beat egg whites until frothy.
Put in cream of tartar and beat until soft peaks, add in sugar gradually and beat until stiff (soft droopy peak that will hold its form).
Fold 1/4 of egg whites into cheese mixture and then another 1/4 of the egg whites.
Put a little big (as U like)in a few tbsps of the cheese batter and mix until a smooth chocolatey batter is formed.
Pour main cheese batter into prepared pan.Drizzle chocolate batter over main cheese batter.
Use a knife and cut through the batter to create a marbling effect.
Put pan into slightly bigger but shallower pan.
Fill the bigger pan with boiling water and put in oven to bake at 150C for 45 minutes. Unmould cake immediately upon removal from oven, if not, the cake will shrink a lot. (If you're using a regular pan you can release the sides by running a knife between the cake and pan, and leave the cake in the pan to cool down).
Leave it to cool down totally and chill until cold before cutting.