Japanese Cotton-Soft Cheesecake

This cheesecake really lives up to it's name. It is extremely fluffy and soft and completely unlike any of the dense, creamy North American cheesecaks we are used to. I've noticed that most Asian desserts are far less sweet than Western desserts.

Japanese Cotton-Soft Cheesecake
Makes 1 - 8" cake | adapted from Diana's Desserts

140g/5 oz. sugar
6 eggs, separated
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/8 oz. cream cheese
100 ml/3 oz. milk
2 tbsp. lemon juice
60g/2 oz. cake flour
20g/1 oz. cornstarch
1/4 tsp. salt

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

2. Whip egg whites with cream of tartar until foamy. Add in the sugar and whip until soft peaks form. Gently fold the egg white mixture into the cream cheese mixture.

3. Pour into a lightly greased 8-9" round pan and bake at 325 degrees F in a water bath for 70 minutes or until set and golden brown.