Japanese Cotton Cheesecake

Prep Time : 15 minutes
Cook Time : 1 hour 10 minutes
Yield : 6 servings
Freezer Friendly : No

Ingredients:
70g brown sugar
6 egg whites
6 egg yolks
1/4tsp cream of tartar
50g unsalted butter
250g cream cheese
100ml fresh milk
60g cake flour
20g corn flour
1/4tsp salt

Steps:
1) Pre-heat oven at 160C.
2) Double boil cream cheese, butter and milk.
3) Let cool before fold in flour, corn flour, salt and egg yolk. Sieve the batter.
4) Beat egg whites with cream of tartar and sugar using electrical whisk until stiff peak.
5) Fold egg whites into the batter (1/3 portion at a time) using a spatula. 

6) Pour into a 8 inch pan lined with parchment paper. Loosely put  aluminium foil on top of baking pan to avoid burnt. Put water bath.

7) Bake for 1 hour 10 minutes or until golden. Remove aluminium foil after 1 hour baking.

8) Open oven door ajar for 30 minutes. Cool on wire rack.

Original Recipe:
http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html?m=1