In a new bowl, whip the cream cheese, molasses, pecan butter and brown sugar until light and fluffy.
Add the water to cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing.
Now add the corn starch and egg yolks and whisk until well incorporated.
Finally, gently fold in the whipped egg whites from step 1 to the cream cheese mixture
Pour the batter into a parchment lined 8 inch springform pan, then baked in a 320F preheated oven for 50 minutes. Use a water bath for the best results.
For best texture, let the cake cool and rest overnight in the fridge before eating!
Video
Notes
* I would not use sugar free sweeteners for this recipe because the egg whites don't whip as well.
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