Jiggly Cheesecake

• 130 ml milk
• 100 g butter
• 200 g cream cheese
• 13 egg whites
• 6 egg yolks
• 60 g. flour
• 60 g. corn starch
• 260 g. sugar
• 1/4 t. cream of tartar
• 1 t. Vanilla

Set out cream cheese, butter, and eggs to reach room temperature. Turn oven onto 320 degrees.
Melt cream cheese, butter, and milk on medium-low heat. (cut up bricks of cheese and butter to facilitate even melting)

Separate eggs reserving 6 egg yolks.

Line pan with parchment (with collar to help the rise) and use cooking spray to help the parchment stick to the pan. If using a springform pan line the outside with tin foil.

Beat egg whites with cream of tartar for two minutes and then gradually add sugar while beaters are going until stiff peaks form.

In separate large bowl whisk cooled cream cheese mixture with egg yolks. Sift in flour and cornstarch. Stir in vanilla.

Boil hot water in teapot.

Fold in ⅓ of the egg whites to cream cheese mixture to slacken. Then carefully fold in the addition two ⅓ portions ensuring that each is carefully incorporated before adding the next.

Pour cheesecake batter into prepared pan and then place that pan into a larger pan. Set the two pans into the oven and carefully pour in to half the side of the larger pan with the boiling water (the steam and water bath will help the cake from cracking).

Bake for 25 minutes at 320 degrees. Then reduce the temperature to 280 and cook it for an additional 55 minutes (online reviewer added an additional 30 minutes to the cooking time. I added an addition 20 minutes to that.)

Remove from pan and peel off parchment paper. Eat hot or cooled.

https://www.youtube.com/watch?v=yzqiBTFF-IE