Japanese Cotton Cheesecake by Elisha Teh

Ingredients:
A) 160 g cream cheese, 25g butter, 120g milk
B) 40g flour, 30g cornflour
C) 4 egg yolks
D) 4 egg whites, 1/8 tsp cream of tartar( I replaced with lemon juice), 100g sugar, pinch of salt

Method:
1) Grease & line bottom of two 20cm oval pans. Wrap outside of pans in foil. (I used a round pan & didn't wrap it)
2) Place A in mixing bowl & stir over double boiler until thick. Remove it from double boiler.
3) Add B and mix until well combined. Add C and mix until well blended.
4) Whip egg whites in D until foamy. Then add remaining D. Continue whipping until soft peaks. Add into the cheese mixture from step 3). Mix until well incorporated.
5) Pour the cheese filling onto prepared pans. Bake in water bath at 160C for 40-45 mins or until firm & golden brown.
6) Remove cake from oven & remove from mould immediately. Set aside to cool.