Japanese cotton cheesecake

sources from: dianasdesserts.com It was a beautiful Sunday afternoon. I had to baby sit my two nieces for about 4hrs. They love the Japanese cotton cheesecake that I made for my father’s birthday. I top the cake with cream frosting, shredded coconut, and kiwi. But I think this time; we’ll go with its original recipe. My nieces helped me stir the cream cheese and the egg yolks. They had a wonderful time. They love the cheesecake so much that they wanted to bring some for lunch the next day. Ingredients: 140g/5 oz. fine granulated sugar 6 egg whites 6 egg yolks 1/4 tsp. cream of tartar 50g/2 oz. butter 250g/9 oz. cream cheese 100 ml/3 fluid oz. fresh milk 1 tbsp. lemon juice (omitted) 60g/2 oz. cake flour /superfine flour 20g/1 oz. cornflour (cornstarch) 1/4 tsp. salt

Instructions: 1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, salt, lemon juice and mix well.(sift the mixture if you see lumps) 2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. 3.Put about a third of the whipped egg white into the batter, and mix it into the batter, which will make it easier to mix in the rest of the egg white. Add the cheese mixture to the egg white mixture and mix 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). 4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F).*Please let it cool for 30minutes in the oven , leave the oven door a little bit open. Makes 1 (8-inch) cheesecake, 12 servings. Tips:You'll  get more egg white volume if your eggs are at  room temperature. (to get room temperature eggs, put your eggs in a bowl of warm tap water for 10-15mins and then wipe your eggs with a paper towel  or leave the eggs out for 30-45mins.) Tips for folding egg whites and what is soft peak? (soft peak is when your egg whites peaks curl over) egg whites at soft peak and stiff peak Folding egg whites