Cotton Cheesecake

Method

1. Butter the cake pan, line the bottom and sides with parchment paper, then wrap the entire pan with aluminum foil.
2. In a bowl, combine cream cheese, lemon zest, vanilla extract, butter, and a pinch of salt. Melt over a bain-marie.
3. Add warm milk, then egg yolks, and finally sifted flour and cornstarch. Mix well until smooth.
4. In another bowl, beat egg whites with lemon juice. After a few minutes, add sugar in two batches and continue beating until stiff peaks.
5. Gently fold the egg whites into the cream cheese mixture in several additions, using a spatula from bottom to top.
6. Pour the batter into the prepared pan and use a wooden skewer to remove large air bubbles.
7. Place the pan in a larger baking dish and fill with boiling water to create a water bath.
8. Bake in the water bath for about 1 hour (or according to your oven).
9. Once baked, remove the cake from the pan immediately. Serve warm, or refrigerate for a few hours.
10. Dust with powdered sugar, and serve with jam and fresh fruit if desired.