Japanese Cheesecake

Found this recipe in one of chinese dim sum book, so decided give it a try tonight since need to wait for my other half before i make dinner.  But i don't have a cake tin, so used a muffin and fairy cake tins instead. After baking they all looked lovely in creamy yellow colour... dont know if thats right, because the picture in the book has a slight brown colouring on the top of the cake.... anyway it tasted really light & fluffy! Need to grab myself a cake tin and definitely bake it again and take it to friends!

Time: 1 1/2 hours
To make: 1 tin (9inch) or 24 small cakes.

Ingredients:

A)
375g Cream Cheese
75g Soft Butter
120g Icing sugar
5 Egg yolk
60g Self Raising Flour
110g Milk

B)
1 Lemon skin
2Tbspn Fresh Lemon Juice

C)
5 Egg White
30g Icing sugar.

1) Mix cream cheese and butter.  Add icing sugar and continue to mix (for approx. 2 mins)
2) Add egg yolk to the mixture one by one. Continue to mix until soft & creamy.
3)Grate in a whole lemon skin and add lemon juice. Mix well altogether.(Ingredients B)
4)Sieve self-raising flour into the mixture and mix well.
5)Add milk and mix well
6) In a new bowl whisk the egg whites & icing sugar until fully risen. (ingredients C)
7)Pour the ingredients C into the mixture
8)Fold slowly and evenly in one direction, clockwise.
9)Place baking sheet on baking tin and pour in mixture
10) Preheat oven to 120C and bake for approx. 50mins.