Japanese cotton cheesecake

Pre heat the oven with water bath at 120 C. set up top/bottom heat without fan.

Mix milk, cream cheese and butter at low heat. Blend until smooth

Add in plain flour, corn flour. Mix the flour while cream cheese mixture still warm. the mixture is now turn to thick paste

Add egg yolk one by one. Blend until well combined. set aside

Beat egg white with sugar until soft peak meringue is formed

Fold 1/3 of meringue each time into creamcheese batter.

Transfer the batter into 8 inch mold. Tap the mold for a couple of time to release air bubble

Bake in water bath at 120ac for 20 minutes. Increase temperature to 150 C for 15 minutes. Lower temperature to 100C and continue baking for 40 minutes. Then leave the cake to cool down in the oven for another 10min

Leave the cake cool completely befor removing from the mold.