Japanese Cotton Cheese Cake

Ingredients:
(A)
1 block 225g (8oz) Philadelphia cream cheese
1/4 cup butter
100ml fresh milk

(B)
1/2 cup cake flour
1/8 cup cornflour
6 egg yolks
1 Tbp. lemon juice
1/4 tsp. salt

(C)
6 egg whites
1/4 tsp. cream of tartar
2/3 cup sugar

Method:
1. Melt (A) in a double boiler, cool.
2. Fold in (B) & mix well.
3. Whisk (C) until foamy. Add sugar and whisk until soft peaks form. Fold in 1/2 of the mixture into 2, and then add the remaining egg white mixture and fold to mix.
4. Pour into the tube pan (lightly grease and line the bottom and sides of the pan with greaseproof paper).
5. Bake in a water bath (hot) for 1 hr 10 mins or until set or golden brown at 320'F.