Japanese Cheese Mushi Cake

Unlike the New York Cheese Cake which is thick and creamy, this is a very light and fluffy cheese cake. The taste and texture are quite different, but just as good.  Give it a try!

Ingredients: 
5 ounces of fine granulated sugar
6 large eggs (yolks and whites separated)
1/4 teaspoon of cream of tartar
2 ounces of butter
9 ounces of cream cheese
3 ounces of fresh milk
1 tablespoon of lemon juice
2 ounces of cake flour

1 ounces of corn starch
1/4 teaspoon of salt

Directions:

1.  Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2.  Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

3.  Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch square or round cake pan (lightly grease and line the bottom and sides of the pan with parchment paper).

4.  Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325 degrees Fahrenheit.

5.  Remove the cake from the pan to let cool.

6.  Sprinkle some powdered sugar before serving.