Cotton Soft Japanese Cheesecake

note: Note: Do not substitute homemade cake flour (regular flour mixed with cornstarch) for this recipe. Use a store-bought cake flour such as Swan's Down. Wondra flour will also work beautifully.

9 oz. cream cheese (one 8 oz. brick plus 1 oz. of another brick)

4 tablespoons unsalted butter

⅓ cup fresh, whole milk

6 eggs, room temperature - whites and yolks separated

¼ tsp. cream of tartar

½ cup plus ⅛ cup extra fine granulated sugar

⅓ cup plus 1 tsp. cake flour

3 tbsp. corn starch

Directions at sprinklebakes.com

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