I've always liked the Japanese version of cheesecake - light and not so guilty.
What you will need:
140g caster sugar
6 egg whites
5 egg yolks (original recipe calls for 6)
1/4 tsp cream of tartar
250g cream cheese (I use the Philadelphia brand of cream cheese blend)
100ml fresh milk
2 tbsp lemon juice (original recipe was 1)
60g cake flour
1/4 tsp salt
Melt cream cheese, butter and milk over double boiler. Cool mixture. Fold in flour, cornflour, salt, egg yolks, lemon juice and mix well. Whisk egg whites with cream of tartar till foamy. Add in sugar and whisk till soft peaks form. Add in cheese mixture and mix well. Pour into 8inch round cake pan at 160deg C for about 30min.
(Source: Diana desserts)