Cotton soft Japanese Cheesecake

I love cheesecakes very much, especially Japanese Cheesecake. This cotton soft cheesecake is so light, as light as a cotton, and so yummy. When I see Japanese Cheesecake, I just cannot resist, I can finish half the cake in no time. One spoon after another, can't stop myself...nom, nom, nom! Enjoy eating! Japanese Cheesecake You'll need: 8" round cake pan parchment paper - lightly grease and line the bottom and sides of the pan with parchment paper (a) Egg white 4 egg white 100g sugar 1tsp lemon juice (or 1/2 tsp cream of tartar) (b) Cheese 200g cream cheese 170g milk 60g unsalted butter 30g sugar (c) Egg yolk 4 egg yolk 50g cake and pastry flour 20g cornstarch 50g milk Steps: 1.  Preheat the oven at 325F. 2.  (Part b - cheese mixture) Cut cream cheese into small cubes. Melt cream cheese and milk over a double boiler. Stir in sugar and butter. Remove from heat when all ingredients are melted. Set aside.        3.  (Part c - egg yolk mixture) Stir in milk to cornstarch. Fold in the sifted flour. Whisk in the egg yolks. Mix well. 4.  Add the egg yolk mixture (step 2) into the cheese mixture (step 1). Set aside.         5.  Meanwhile, in the stand mixer (or hand mixer) fitted with whisk attachment. Beat the egg white until foamy, add in sugar and cream of tartar. Whisk in high speed until soft peaks form.   6.  Add the egg white mixture to the cheese-yolk mixture and mix well. Pour into a 8-inch round cake pan. 7.  Bake the cheesecake in an inch water bath at 325F for 1 hours 15 mins or until set and golden brown.