Weird Japanese Cotton Souffle Cheesecake

Note 1 : Inspired by <https://runawayrice.com/desserts/cotton-cheesecake-japanese-cheesecake/>

<https://www.spatuladesserts.com/jiggly-japanese-cheesecake/> to try this next

Ingredients (all room temp)

250gm cream cheese

1/4 cup (55gm) salted butter

1/3 cup (75gm) fine sugar

1/2 cup (120gm) full cream milk

1 tbsp lemon juice

5 whole eggs (separate yolks & whites)

1/3 cup (40gm) all purpose flour

2 tbsp (15gm) corn flour

1/4 tsp cream of tartar (optional)

Beat butter and sugar until light & fluffy.

Add cream cheese, milk, egg yolks, and lemon juice in succession. Beat until light and fluffy.

Sift in flour in batches. Beat until well incorporated.

Beat egg whites & cream of tartar with a whisk until stiff peaks form. Fold into cream cheese batter in three batches using a spatula. 

Line the 8" pan with baking paper on all sides.

Bake in 150°C fan on with water tray in for around 30 minutes on. Bake for another 20 minutes with oven door open. Done when centre is jiggly.

Can serve immediately, or after cooled in the fridge.