Repost - Japanese Cotton Cheesecake Recipe

Add the flour and corn flour to the cheese mixture and mix well. Finish by stirring in the egg yolks and vanilla flavor until the cheese cream mixture is thick. Transfer this base to a large bowl and let it cool.

In a separate mixing bowl, whisk the egg whites, cream of tartar, and sugar until they form stiff peaks. You'll know they're ready when the tips stand straight up when you lift the beaters.

Gently fold the whipped egg whites into the cooled cheese cream mixture in two batches using a rubber spatula, taking care not to deflate the whites.

Pour the cheesecake mixture into a lined 9-inch square cake tin. Place the cake tin on the lowest rack in the oven, which should be preheated to 150°C. Steam bake for about 1 hour and 15 minutes.

After about 30 minutes of baking, or once the top of the cheesecake has turned brown, loosely cover the cake tin with foil. Continue baking until done.

Let the cheesecake cool completely at room temperature; it will shrink as it cools. For the best texture, chill the cheesecake thoroughly before slicing and serving.