Soft Cotton Japanese Cheesecake

*wink*A very super duper good Jap. cheesecake, thanks Jenny for the recipe!!! *wink*

Here's the recipe:

Servings: 12

Comments:This cheesecake really lives up to it's name. It is very light and soft. My family and friends like it and I hope you do too.

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

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, 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. (I whisked till medium - soft peaks for my 2nd attempt)

3. 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). (In my 1st attempt, I used a 9" spring form pan, on the 2nd attempt, I used a 7" spring form & a 6" regular round cake pan)

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C or 325 degrees F.

Enjoy!!! =)