Cotton Soft Japanese Cheesecake

This is my son birthday cake, sorry for my decoration hahah...that's the only thing left in my fridge! chocolate & strawberry. My son ask me to write his name on it...i was like..hah!!! I never write anything on my cake before, i admit, i'm not very good at decorating...but i'll try someday..:)

Ok...abt this cake..oh god i looooveeee this cake, its soft, cheesy & lemony heheh...thanks to Alma from myresipi.com for this lovely cake..i definitely going to bake this cake again...and again. Everytime i want to eat this cake, i want to cut a big slice for myself...but i'm not...u know...girls & all this diet things hahah...u know what i mean right???....ok here the recipe:-


Cotton Soft Japanese Cheesecake

• 250g cream cheese
• 50g butter
• 100ml fresh milk
• 6 egg yolks
• 2 tbsp lemon juice
• 1/4 tsp salt
• 60g cake flour/superfine flour
• 20g corn starch
• 140g caster sugar
• 6 egg whites
• 1/4 tsp cream of tartar 

Directions:

Grease 9" spring form tin cake with butter & wrap around the outside with aluminium foil. Preheat oven to 160 deg C. 
Place butter, cream cheese & fresh milk into mixing bowl & stir over double boiler until melt & set aside to cool.
Add cake flour, cornstarch, egg yolks, lemon juice & salt into the cheese mixture & mix until well combined.
In another bowl, whip the egg whites until foamy, add cream of tartar, continue to whisk, gradually add 140g caster sugar & whisk until stiff & peak.
Add 1/3 of egg white into the cheese mixture, fold until incorporated & do the same thing with the balance.
Pour the batter onto the prepared pan, place it on top of a tray of water (water bath) & bath for about 1 hr or until golden brown.
Turn off the oven, leave the cake in the oven & leave the oven door slightly open to cool cake.