Japanese Cotton Cheesecake!

Simply irresistible!!

Recipe

Ingredients:
160 g cream cheese
25 g butter
120 g milk
70g Cake Flour
4 egg yolks
4 egg whites
a pinch of cream of tartar
100 g sugar
pinch of salt/lemon juice

Method:

1. Line an 8" square pan with greaseproof paper.
2. Put cream cheese, butter and milk in a bowl and stir over double-boiler until thick.
3. Add the cake flour into the mixture above and then the egg yolks and stir till well blended.
4. Whisk the egg whites together with the cream of tartar, sugar and salt/lemon juice until soft peak.
5. Fold the soft peak egg whites into the cream cheese mixture till well incorporated.
6. Pour the batter into the cake pan and bake it in a water bath at a pre-heated oven at 160 degree C for about 40-45 mins or till the cake tests firm or golden brown.
7. Remove the cake from the oven and then remove the cake from the cake pan immediately.
8. Set aside to cool. Refrigerate when keeping cake overnight.