JAPANESE COTTON CHEESECAKE

140 gms. sugar

6 eggs, separated
¼ tsp. cream of tartar
¼ cup butter
1 bar cream cheese
100 ml. full cream milk
1 tbsp. lemon (or calamansi juice
½ cup cake flour
¼ cup cornstarch
¼ 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.