Cotton Soft Japanese Cheesecake

Step 1: Melt cream cheese, butter & milk over a double boiler. Cool the mixture. Fold in the flour, cornstarch, egg yolks & lemon juice. Mix well.

Step 2: Whisk the egg whites w/cream of tartar until foamy. Add the sugar & whisk until soft peaks form. Add the cheese mixture to the egg white mixture & mix well.

Step 3: Lightly grease & line the bottom & sides of an 8-in rd cake pan w/baking paper or parchment paper. Pour the batter into the cake pan & bake at 160C (325F) in a water bath for 1 hr & 10 min or until set & golden brown. Allow to cool completely & store in your fridge to chill for best results.

NOTE: This recipe has been reviewed 233 times - so far. Some reviewers referred to it as a "cheesecake soufflé". Some commented that it was more work than a standard cheesecake, but SO worth the time. A couple even suggested that an "aluminum foil tent would keep it from browning too quickly. Just some points I thought you might want to know.