Cranberry Cotton Light Cheesecake

Today, I finally get to try this cotton light cheesecake after book-marking it for a long time.  But people like me with clumsy hands cant do miniature works....  Can somebody tell me should I pour the batter to the brim so that I get a nice mini doughnut shape? 

 

Recipe source: Min's Blog

Ingredients:
125g cream cheese
125g milk
2 eggs
25g butter
25g low protein flour (I used cake flour)
15g corn flour
45g caster sugar
1/4 tsp cream of tartar (I replaced with 1/4 tsp lemon juice)
30g cranberry soaked in rum, drain

Method:

1. Add cream cheese and milk together in a small saucepan and stir over double-boiler until melted and mixture is smooth and creamy.
2. Add in butter and remove from double-boiler.  Leave to cool slightly.
3. Divide egg yolks and whites.  Add the egg yolks to the cream cheese mixture.
4. Sieve together cake flour and corn flour and fold into the cheese mixture.
5. Lightly grease the mould with butter and scatter with cranberries.
6. Beat egg whites until frothy add in cream of tartar lemon juice.  Gradually add in sugar and beat until soft peaks form.
7. Fold half of the whites into cheese mixture gently with a spatula.  Do not inflate the whites by over-folding the batter.  Pour the batter into the remaining cheese mixture and continue to fold it gently until blended.
8. Bake in water-bath method in preheated oven 150C for 40 mins.