Japanese Cotton Cheesecake Recipe

Instructions:
1. Preheat and Prepare:
Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper. Lightly grease the sides with butter.

2. Cream Cheese Mixture:
In a heatproof bowl, combine cream cheese, butter, and milk. Place the bowl over a pot of simmering water (double boiler) and stir the mixture continuously until it becomes smooth and fully combined. Remove the bowl from the heat and allow the mixture to cool slightly.

3. Dry Ingredients:
Sift together the cake flour and cornflour in a separate bowl. Set aside.

4. Egg Yolks:
Whisk the egg yolks in a large mixing bowl until they turn light and pale. Gradually add the cooled cream cheese mixture to the yolks, whisking until fully incorporated. Slowly mix in the sifted flour until the batter is smooth and lump-free.

5. Egg Whites:
In a separate clean bowl, beat the egg whites until they turn frothy. Add the cream of tartar (optional), and continue beating until soft peaks form. Gradually add the sugar, a little at a time, while beating the egg whites until stiff peaks form.