Japanese Cotton Cheesecake

I made this recipe last night. However, after prepping everything, mixing and seeing mixture and beating egg whites by hand and finally baking it... I found my flour mixture in another mixing bowl! I have forgotten to put in the flour! However,  the cheesecake still rise and browned nicely... and I chilled it overnight. When I cut it the next day, it was very light and tender and had a foamy and melt in the mouth texture! I can't remember where I got this recipe from... but I have made some changes to it, mainly reducing the sugar as the original is too sweet. I will do it again soon. This time, remind myself to put in the flour.

Japanese Cotton Cheesecake

Ingredients:
250g cream cheese
50g butter
100ml fresh milk
60g plain or cake flour
20g corn flour
6 egg yolks
¼ tsp salt
6 egg whites
¼ tsp cream of tartar
120g fine granulated / caster sugar

Method:-
1) Melt cream cheese, butter and milk in a bowl over a pot of water and let the mixture cool down. Then beat in egg yolks.
2) Sift flour and salt together. Fold flour into wet mixture and mix well. If mixture looks lumpy, run it through a sieve.
3) Whisk egg white with cream of tartar until foamy, then add in sugar gradually and beat till soft peaks.
4) FOLD egg white batter in to cream cheese batter in 2 steps.
5) Pour into 9 inch tin lined bottom and sides with parchment paper and wrap a layer of aluminum foil on the outside to prevent water from seeping in.
6) Bake in a water bath for 45 mins or until set or golden brown at 160 degree C.
7) Open the oven a crack slightly to slowly cool before removing from oven to cool. Chill before serving (best chilled overnight).