Japanese Cheese Cupcakes

Cotton Soft Japanese Cheesecake (recipe by Alma at MyResipi.com), I also baked this cake with the same recipe.

Ingredients:

A

250gm cream cheese

50gm butter

100ml fresh milk

6 egg yolks

1 tbsp lemon juice

1/4 tsp salt

60g cake flour

20g corn flour

B

6 egg whites

140g caster sugar

Pinch of cream of tartar

Directions:

1. Preheat oven to 160C. Line the bottom of a 8" spring form pan with baking paper.
2. In a large mixing bowl, melt together cream cheese, butter and milk using microwave or double-boil method.
3. Stir in egg yolks into cream cheese mixture in batches. Stir well after each addition.
4. Stir in lemon juice and salt, mix well.
5. Sift in cake flour and corn flour, fold until just combined. Set aside for later use.
6. In a clean mixing bowl, beat egg whites with cream of tartar until foamy. Add in sugar in batches and continue to beat soft peak formed.
7. Fold in cream cheese mixture and transfer batter into baking pan.
8. Bake with water bath for 60 minutes. Cool completely on rack.