Cotton Cheese Cake

Ingredient A
250gm cream cheese , Philadelphia brand
75gm of butter, I used unsalted
70gm castor sugar
6 egg yolks
40gm flour,sieved
20gm corn flour, sieved
1/2 tsp cream of tartar, sieved
1-3 drops of lemon essence (optional)

Ingredient B
70gm castor sugar
6 egg whites

Method:
1. Melt cream cheese and butter in a big cup (I used stainless steel) in a wok of boiling water. Keep on stirring till it melts completely with a medium heat.
2. Remove the cup and leave the melted cream cheese and butter to cool.
3. Once it is cool, start beating Ingredient B in a mixer on speed 3 for about 10 minutes or till white foam appears (like the bubble in the bath). Leave it aside.
4. Put melted cream cheese and butter into a big mixing bowl. Add in egg yolk one at a time. Add in castor sugar. Fold in flour and cream of tartar.Add in lemon essence. Lastly, add in beaten Ingredient B. Mix evenly.
5. Line a medium square baking pan and pour mixture into it.
6. Fill a big round baking pan with hot water.
7. Place the square pan into the big round pan that is filled with hot water.
8. Bake at 180 C for 1 hour 15 minutes or till cooked.

Notes:
The important method that you have to do it right is beating the castor sugar and egg white in a mixer. Ensure that it doesn't drip when you turn the bowl over.
You many add lemon essence to get a hint of lemon.
You don't need to reduce the sugar content as it is just of the right taste. Not too sweet too.
Remember to preheat your oven!