Jiggly Japanese Cheesecake

Melt and mix the milk, cream cheese and butter in a pan over medium low heat. Stir until well combined pull of heat to cool as you dont want it to cook the eggs

While step 1 is melting, in a large mixing box combine and beat 8 egg yolks. Once milk mixture is cooled, combine with egg yolks

Preheat oven to 325 and fill round cake pan with parchment paper

Beat egg whites in medium sized bowl until they form soft peaks then mix sugar with cream of tartar and slowly combine into egg whites. Beat until stiff peaks are formed. When you remove beaters the egg whites should stand tall.

Slowly fold egg yolk mixture into egg whites until fully combine

Pour into cake pan nearly to the top and place in a water bath and place in oven

Bake on 325 degrees for 25 minutes then turn heat down to 275 and bake for 50 minutes.

Let cool in ajar oven and serve with a coat of powdered sugar on top