Japanese Cheese Cake

Brown on top, light and creamy good
in the center this is a very
good recipe to make cheesecake.

Ingredients:
5 oz. fine granulated sugar
6 egg whites
4 egg yolks
1/4 tsp. cream of tartar
2 oz. unsalted butter
9 oz. cream cheese
3 fluid oz. fresh milk
1 tbsp. lemon juice
2 oz. cake flour
1 oz. cornstarch
1/4 tsp. salt

Directions:
Preheat oven to 350 degrees F.
(Lightly grease and line the bottom
and sides of the pan with greaseproof
baking paper or parchment paper).
Melt cream cheese, butter and milk
over a double boiler.
Cool the mixture.
Mix in lemon juice, egg yolks and
then fold in the flour and corn flour.
Whisk egg whites with
cream of tartar until foamy.
Add the sugar and whisk to soft peaks.
Fold egg white mixture 1/3 at a time,
to the cheese mixture
until the batter is even.
Pour into an 8-inch
round prepared cake pan.
Bake cheesecake in a water bath
for 1 hours 10 minutes or until
set and golden brown.