Japanese Cheesecake

INGREDIENTS: 8.8 oz (1 cup) cream cheese 3.5 tbsp (¼ cup) unsalted butter ⅓ cup + 1 tbsp whole milk 8 egg yolks 8 egg whites A pinch of salt Juice of ½ lemon ½ cup self-rising Estupenda flour ⅓ cup cornstarch ¾ cup sugar ¼ teaspoon cream of tartar Powdered sugar (for dusting) Instructions: ✨Mix the cream cheese, butter, and milk and beat for 5 minutes until smooth. ✨Add egg yolks, salt, and lemon juice. Mix well. ✨Sift in flour and cornstarch. Mix until combined. Set aside. ✨Preheat the oven to 160°C and prepare a water bath. ✨In a separate bowl, whip egg whites until foamy, then add cream of tartar and gradually incorporate sugar until stiff peaks form. ✨Gently fold the egg whites into the batter that you set aside. ✨Pour into a cake pan and bake in the water bath for 50–60 minutes. ✨Dust with powdered sugar before serving.