Cotton Soft Japanese Cheesecake

I baked this Cotton Japanese Cheesecake while ago but don't have the opportunity to post it until now!! Actually I have lots of backlog post since I cooked and baked almost everyday.Now it's getting worst since I 'm been busy with my new vegetables garden.Spring is the time for us to clean our yard and prepare our vegetables bed .My vegetables garden is really looking good and healthy especially we had plenty of rain this whole week. I'm so excited to see the fruits and vegetables seeds I sowed is getting bigger and greener.Well,let's go back to this Cotton Japanese Cheesecake topic before I carried away with my vegetable garden.I adapted this recipe from Dianas Desserts Recipe .This cheesecake is really soft ,light and moist!! I think if you know how to make chiffon cake,you have no problem making this delectable soft and light Japanese Cheesecake !!
Ingredients:

(A)

140g/5 oz. fine granulated sugar
6 egg whites

1/4 tsp cream tartar

(B)

50g/2 oz. butter (I used unsalted butter)

250g/9 oz. cream cheese

100 ml/3 fluid oz. fresh milk (I used whole milk)

(C)

6 egg yolks

1 tbsp. lemon juice

60g/2 oz. cake flour /superfine flour (I used cakeflour)sieved

20g/1 oz. cornflour (cornstarch) sieved

1/4 tsp sea salt

Method:

1:Melt (B) cream cheese, butter and milk over a double boiler. Cool the mixture completely or use ice in bucket to cool it,set aside.

2:Whisk (A) egg whites at high speed until foamy . Add in the sugar and cream of tartar,then whisk again until soft peaks form and stiff.

3:Preheat oven at 350 F,prepare 2 small spring form pan or 8 inch spring foam pan ,lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.Then prepare a big deep baking dish with hot water for bain marie(water bath method)

4:Beat eggs yolk with hand whisker,then add in lemon juice,cornflour and cake flour until well mix.Mix in the (B)cheese mixture to the (C) egg yolk mixture and mix well.

5:Fold in (A) eggs white (meringue)1/3 into (B+C) cheese and yolk mixture well.Then fold in the rest of eggs white , mix well.

6:Use an aluminum foil to wrap the spring foam pan outside,to prevent bath water from going in the mixture when baking.Reduce heat to 325 F.

7:Bake cheesecake at second lower rack of the oven in a water bath (bain marie) or 1 hours 10 minutes or until set and golden brown .

8:Remove from oven and let's cool down before remove from spring foam pan on cooling rack for 30 minutes before store in fridge for another 1 hour before serve.
I used 2 mini spring foam pan instead of 8 inch spring foam pan.

Note:

Must cold down the cream cheese mixture completely before mix with flour mixture,if not the cake won't be as light as cotton.