Japanese Cotton Cheesecake

Japanese cotton cheesecake: soft, light, fluffy and odd shape lol. First time I made this so obviously it wasn't perfect, but despite the odd shape I am really happy with the super fine texture (no big air bubbles) oh speaking of air bubbles I suddenly remember my very first Kasutera haha I must redo it. Anyway next time I will make this again I will make sure I won't over beat the egg whites and I am also thinking of adding flavor like coffee, lemon or vanilla. My sister liked it but according to her there is nothing special about this cake...its too plain.

japanese cheesecake - recipe adapted from The Little Teochew
140g fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50g butter
250g cream cheese
100ml fresh milk
60g cake flour
20g corn flour
1/4 tsp salt

• Preheat the oven at 160°C. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
• Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
• Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage.
• Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.
• Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.