Japanese White Chocolate Cake

3 Eggs (Seperated)
4 ounces of white chocolate
4 ounces of cream cheese

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Separate the yolks and place the whites in the freezer.
Melt the white chocolate in a double pan and then put aside to cool.
Once the chocolate has cooled down, add the cream cheese and egg yolks, mixing well. Remove the frozen egg whites and mix, then add to the rest of the batter. Add to a buttered pan and bake at 350 degrees for 15 minutes, then lower temperature to 300 and bake another 15 minutes. Turn off oven and let cake stay inside for 15 minutes more.