Cotton soft japanese cheesecake

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 (I omitted this)
• 60g cake flour
• 20g corn flour
• 1/4 tsp salt

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Japanese cheesecake, so fluffy!

Preparation

• 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.
  
  2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
  
  3. Add the cheese mixture to the egg white mixture and fold well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil if you are using a springform tin, to prevent seepage.
  
  4. Bake cheesecake in a water bath for 1 hour 10 minutes or until set and golden brown at 160 degree celcius.