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Japanese ‘Cotton’ Cheesecake

yield: 4 total time: 90 minutes

Ingredients

1 1/8 cups fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
3 1/2 tablespoons butter
1 1/16 cups cream cheese
6 3/4 tablespoons milk fresh
1 tablespoon lemon juice
7 tablespoons cake flour
2 3/4 tablespoons cornflour cornstarch
1/4 teaspoon salt

Nutrition

Calories : 640 calories
Carbohydrate : 57 grams
Cholesterol : 415 milligrams
Fat : 39 grams
Fiber : 1 grams
Protein : 16 grams
SaturatedFat : 21 grams
Sodium : 530 milligrams
Sugar : 39 grams

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