Chiffon Cheesecake

250g cream cheese
50g butter
100ml milk
60g flour
20g cornflour
6 eggs, separated
(1 T lemon juice and 1 t lemon zest) or (1 t vanilla extract and 2 t lemon juice)
1/4 t salt
1/4 t cream of tartar
140g caster sugar

Preheat the oven to 160oC.
Grease a 20cm round pan and line base with baking paper.
Line a roasting pan with a tea towel and place cake pan on top of tea towel.

Melt cream cheese, butter and milk in a double boiler then cool to body temp in an ice bath.

Beat yolks with 70g of the sugar until thick and foamy.  Fold in cooled cream cheese mixture, flours, juice/vanilla and salt.

Whisk egg whites to soft peak and gradually add in remaining caster sugar until thick and glossy.  Gently fold into egg yolk and cream cheese mixture in 3 batches.

Pour into prepared cake tin in roasting pan.  Pour boiling water into roasting pan until it comes half way up the sides of the cake tin.

Bake at 160oC for 55 mins, then lower temp to 150oC and cook a further 15 mins.
Cool in oven.