Japanese Cotton Cheesecake

Preheat the oven to 150°C (300°F). Line the bottom and sides of the baking pan with parchment paper. Wrap the outside of the pan tightly with 2-3 layers of foil to prevent water from seeping in. Place the pan inside a deep roasting pan and add hot water to a depth of 2-3 cm.

Heat the milk and butter until hot, but do not let it boil. Add the cream cheese and whisk until smooth. Use an immersion blender if necessary.

Sift in the flour and cornstarch, then mix to combine. Fold in the egg yolks.

Whip the egg whites until they form a light, foamy lather. Gradually add the sugar in 3 parts. Whip until the meringue is glossy and forms soft, slightly curved peaks resembling a bird's beak.

Gently fold 1/3 of the meringue into the cheese base until uniform. Fold in the remaining meringue delicately with a spatula using a sweeping motion.