JAPANESE COTTON CHEESECAKE

140 gms. sugar

6 eggs, separated
tsp. cream of tartar
cup butter
1 bar cream cheese
100 ml. full cream milk
1 tbsp. lemon (or calamansi juice
cup cake flour
cup cornstarch
tsp. salt

Grease and line with parchment paper the bottom and side of an 8-inch round pan. For
the side, extend the height by 1.5 inches as the batter will rise dramatically. Prepare
another larger pan to be used as bain marie.
Pre-heat oven to 325 deg. F.
In a bowl set over a pan of simmering water (double boiler), melt together the cream
cheese, butter and milk. Cool slightly.
Sift together the cake flour, cornstarch and salt. Set aside.
To the slightly cool cream cheese mixture, add the flour mixture, egg yolks, and lemon
juice. Mix until very smooth. Set aside.
In a grease-free bowl, whip the 6 egg whites with the sugar and cream of tartar until
stiff.
To the cream cheese/flour/yolk mixture, fold in about 1/3 of the meringue. Fold in the
rest of the meringue.
Pour batter in the prepared pan. Pour enough boiling water on the larger pan to reach
about 1/3 of the height of the round pan. Bake in the pre-heated oven for 1 hour and
10 minutes.
TURN OFF OVEN AND COOL THE CHEESECAKE INSIDE THE OVEN FOR 1 HOUR.
Chill for at least 4 hours before unmolding.