Preheat the oven at 160°C.

Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour,  the cornflour, salt, egg yolks, lemon juice and mix well.

Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

Add the egg whites to the cheese mixture and fold well. Pour into an 8-inch round springform cake pan, lightly grease and line the bottom and sides of the pan with greaseproof baking paper.

Cover the cake pan bottom sides with silver foil  2-3 times in order to prevent water going into the pan.

Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160°C.

Leave to cool in the pan for a few minutes.

Cut a slice and enjoy this moist and delicious Cotton Cheesecake.