Japanese cottony cheese cake

I copy this recipe through Sharon's blog for May.

Ingredients:
250g cream cheese
50g butter
100ml fresh milk

60g superfine flour or cake flour
20g corn flour
6 eggs yolks
1 tbsp lemon juice
1/4 tsp salt

6 eggs whites
1/4 tsp cream of tartar
140g fine granulated sugar

Methods:
1. Melt cream cheese,butter and milk in a double boiler. Cool the mixture.

2. Whisk egg yolks until creamy,add in lemon juice and salt. Fold in the flours and mix well. Then mix with cooled mixture in (1).

3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

4. Fold in half of the egg whites mixture into the egg yolks mixture in (2) and mix well. Then add the other half and mix them evenly.

5. Pour into a 8'' round cake pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).

6. Bake cheese cake in a water bath for 1 hours 10 minutes or until set or golden brown at 160℃. Water should touch either 1/2 or 3/4 of the baking tin (with batter).

May, I hope you like it:-) really nice !

Thanks Sharon ;-)

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