Japanese cotton cheese cake

• 100ml fresh milk
• 250g cream cheese
• 50g butter
• 60g plain flour
• 20g corn flour
• 6 egg yolks
• 1 tbsp lemon juice
• ¼ tsp salt
• 6 egg whites
• ¼ tsp cream of tartar
• 140g fine granulated / caster sugar

Method

1. Melt cream cheese, butter and milk in a bowl over a pot of water.
2. Cool the mixture.
3. Beat in egg yolks and lemon juice. Fold in flour and mix well.
4. Whisk egg white with cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
5. Fold the egg white foam into cream cheese mixture. Pour into lined baking pan.
6. Wrap the baking pan with aluminium foil if you are using springfoam pan to prevent water slip in.
7. Bake in a water bath for 30-40 mins or until set or golden brown at 160 deg cel.