Cotton Cheesecake

1: Prepare a 6x3 inch cake pan by lining the bottom and sides with parchment paper. Preheat the oven at 250F.

2: Separate the egg yolks from the egg whites.

3: In a bowl, add in cream cheese, milk, and butter. Place the bowl over a double boiler and heat the mixture until it has a creamy consistency.

4: Remove from heat and add the egg yolks into the mixture until well combined.

5: Sift the cake flour and add it to the mixture. Stir until well combined.

6: In a stand mixer with a whisk attachment, whisk egg whites and lemon juice.

7: When egg whites start to form bubbles, slowly add in sugar. Whisk until it reaches medium peak.

8: Mix in 1/3 of the egg whites into the yolk mixture until well combined.

9: Fold in the remaining 2/3 egg whites into the mixture in 2 turns until well incorporated.

10: Pour the batter into the prepared pan and place the filled pan into a bigger pan.

11: Fill the bigger pan with boiling water until it’s about 1/3 height of the inner pan.

12: Bake for about 60 mins. Turn the oven to broiler mode for 2 mins to brown the top while keeping an eye on it.

13: Remove from oven and let cool. Once warm to touch, remove the cake from the pan and place it on a plate.

14: Chill the cake for 2 hours and it's time to enjoy!