JAPANESE COTTON CHEESECAKE

Steps:

• 1. In a double boiler melt cream cheese in milk. when cream cheese has melted add butter and stir till melted and smooth set aside and cool. In a separate bowl beat egg yolk and add half of the sugar and vanilla.
• 2. Add egg mixture to the cream cheese mixture. Add cakeflour and cornstarch (sifted) Blend till smooth. Set aside.
• 3. In a separate bowl, beat egg whites. Once frothy add cream of tartar continue beating and add half of the sugar gradually. beat until stiff but not dry, Fold a dollop of the egg white into the batter, then transfer the batter to the beaten eggwhites. carefully fold in the batter cut and fold careful not to deflate the eggwhites.
• 4. Prepare 8" springform pan cover with parchment paper and make a neck. Pour the batter, tap the pan to release air bubbles. Bake at 350 F, 1 hr on hot water bath (bain marie) turn off oven keep the door ajar for 10 min. before taking the cake out. Cool in cooling rack for 30min.
• 5. Sprinkle with confectioner sugar and topping with fruit of choice is optional Serve cold. Enjoy!