THE cheesecake...well, almost

Think i almost got it. I am almost there. Very nearly close. Just a bit more tweaking before I achieve the souffle/Japanese-like cheesecake.

Please do not rush the baking process ( a guilty habit I have). It is lightly sweetened and has this sort of melt in your mouth feel when you press your tongue against it. the nest time, I would probly bake a little longer at 160. This recipe yield a 18cm round pan + a 18by10cm pan

300g cream cheese
1/2 cup plain yogurt( ~125g)
100g cauliflower (cooked and pureeed)
11g cornstarch
sugar equivalent to ~1/3 cup sugar ( I usedslightly more than 1/2 tsp stevia)
150g skim milk
3 egg whites -peaked

-combine cream cheese and yogurt(A)
-combine cauliflower, cornstarch and sweetener(B)
-heat milk and add to (B), combine
-add (B) to (A) and mix well
-fold in the peaked whites
-bake at 180degreeC for 15 minutes (use a water bath!)
-then bake at 160degreeC for 20 minutes
-then leaf in oven untouched for 1 hour.

I ate the whole cake ( even the regutangular one!) along with a dilled eggplant&cheese sandwich and a comforting hash of potato, pumpkin and cauliflower cooked with chinese celery (and fresh oregano, but i could not sense it the final product)....and i'm still hungry. bah!