How to Make a Japanese Cotton Cheesecake - Recipe

Light and airy, soft and pillowy, this Japanese cotton cheesecake just melts in your mouth.\r
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8 oz cream cheese\r
4 tb butter\r
⅓ c cream\r
Zest of 1 lemon\r
6 eggs, separated\r
¼ ts cream of tartar\r
10 tb caster sugar\r
5 tb + 2 ts cake flour\r
3 tb cornstarch\r
Optional: cocoa or matcha powder or powdered sugar to dust the finished cake with.\r
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Recipe: \r
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Korean Fresh Cream Sponge Cake: \r
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Your Squishy Monster