JAPANESE BAKED CHEESECAKE ./ COTTON CHEESECAKE.

Ingredients....250 gm of cream cheese,60 gm of butter/ marg, 80 ml of milk, 145 gm of castor sugar, 6 eggs, at room temperature and separated. 1 tsp of vanilla bean paste,1 tbs of lemon juice, 50 gm of plain flour, 2 tbs of cornflour, 1/4 tsp of cream of tartar, 1 tbs of icing sugar, for dusting, whipped cream to serve, optional. Preheat your oven to 160 deg C. Grease and line a 22cm cake pan with baking paper. Place the prepared pan in a roasting pan. Melt the cream cheese, butter/ marg and milk in a small saucepan over a low heat, whisk until well combined. Remove the saucepan from the heat to coolfor 10 minutes. Whisk in half the castor sugar, egg yolks, vanilla paste and lemon juice. Add the combined flours and gently whisk to combine. Beat the egg whites with an electric beater until frothy, add the cream of tartar and beat until well combined . Gradually add the remaining castor sugar and continue beating until the mixture is glossy and and soft peaks have formed. Now gently fold in the cream cheese mixture into the meringue, a little at a time. Fold in gently to keep as much air in the mixture as possible. pour the mixture into the prepared pan. Add enough boiling water to the roasting pan to come halfway up the side of the cake pan. Bake in the preheated oven for 45 minutes or until the top is golden and the cake feels springy when touched in the centre. turn off the oven and leave the cheesecake in the oven with the door slightly ajar, to cool for 30 minutes. Remove from the oven to a wire rack to cool for another 30 minutes before removing from the cake pan. The cheesecake can be served warm or refrigerate for 2 hours to chill. Dust with icing sugar and serve with whipped cream if you like. The texture will become slightly creamier after refrigeration.