JAPANESE COTTON CHEESE CAKE

I have successed in making this japanese cotton cheesecake for the first time,At first I though it was so diffcult to make this cake,when my youngest son told me a slice of this cake is very expensive and this cake is really nice,motivated me to make this japanese cotton cheesecake.I read the recipes so many time and carefully follow the instrution.The recipes is from anncoo journal blog.Thanks.

JAPANESE COTTON CHEESECAKE

Ingredients;
265 ml low fat milk
85g butter
250g cream cheese
40g plain flour
35g corn flour
7 egg yolks
7 egg whites
3/4 tsp cream of tartar
125g sugar
2 tsp vanilla

Method;
1.sift both flour together and set aside.Boil milk and butter together at med low heat.Lower heat add in cream cheese,use handwhisk to stir cream cheese till smooth.
2.Add in sifted flour and mix well.
3.lastly  add in egg yolk,vanilla flavor,mix cream cheese mixture till thick and tranfer to a large bowl,leave to cool.
4.In a mixing bowl whisk egg whites,cream of tartar and sugar till peaks form 9that is the form peaks with tips stand straight when the beater are lifted.
5.Use a rubber spatula to fold egg whites in two batches to the cream cheese mixture.
6.pour cream cheese mixture to a lined 9" square cake tin and place the cake tin at the lowest rack in the oven.Pour the boiling water on the tray with 1 cm high and place the cake tin on top to bake.7.steam bake at preheated 150 C for about 1 hour and 15 minutes.
8.After about 30 minutes of baking or when you find the top of the cheesecake turned brown half way of baking,place a foil over loosely over the cake tin.
9.Cool down the cheesecake in room temperature and best to chilled in fridge before cutting.
Dip your knife in hot water,wipe dry and slice the cake.repeat every slice you cut.