Melt-in-Your-Mouth Japanese Cotton Cheesecake

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INGREDENT

    • 250g (9 oz) cream cheese, softened
    • 50g (3 tbsp + 1 tsp) unsalted butter
    • 100ml (½ cup minus 1 tbsp) milk
    • 6 large eggs, separated
    • 140g (⅔ cup) granulated sugar, divided
    • 60g (½ cup) cake flour (or all-purpose flour sifted twice)
    • 20g (2 tbsp) cornstarch
    • 1 tsp lemon juice
    • ¼ tsp cream of tartar (optional, helps stabilize egg whites)
  • Pinch of salt
  • Powdered sugar, for dusting (optional)

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