Cotton soft japanese cheesecake

Serves 12
Equipment: 8 inch springform

INGREDIENTS:
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100ml fresh milk
1 tbsp lemon juice
60g cake flour
20g cornstarch
1/4 tsp. salt

METHOD:

1. Melt cream cheese, butter and milk over double boiler. Cool the mixture. Fold in the flour, cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar until foamy. Add in sugar and whisk until soft peaks form.

3. Fold in the cheese mixture to the egg white mixture. Pour into a 8-inch round cake pan (lightly grease and line the bottom and side of the pan with greaseproof baking paper or parchment paper)

4. Bake cheesecake in waterbath for 1hr 10mins or until set and golden brown at 160 degC

Variation: replace 30g of flour with green tea powder