First separate the egg yolks from the whites. Then place the whites in the fridge and heat the oven to 170 Celsius degrees (325 F). Melt the white chocolate into a pot. After cooling, mix it with cream cheese, then add the egg yolks and stir well. Remove whites from the fridge and mix them well.
Using a plastic spoon stir the mixture of egg whites and mix with cream cheese mixture and chocolate so you get a homogenized mixture.
Pour the mixture directly into the pan, which is previously covered with butter, to do not cleave the mixture. Bake for 15 minutes at 170 Celsius degrees (325 F), and then 15 of slightly lower temperatures around 150 Celsius degrees (300 F).
Turn off the oven and leave the cake to stand for 15 minutes.
Remove, leave to cool completely, then decorate with organic cane or coconut powdered sugar.
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