Japanese Cotton Cheesecake

INGREDIENTS
3 eggs
4 oz white chocolate bar (I used Lindt)
4 oz cream cheese

DIRECTIONS
Preheat oven to 335 degrees
In 6 inch round pan put parchment paper on bottom and wrap around sides inside, making it higher than pan…. Spray Pam on parchment paper
Separate egg whites, cover and put in fridge for 5 mins
In double boiler break up white chocolate bar,using spatula and melt
Add cream cheese to melted chocolate and mix together with spatula
Remove from heat
Add the 3 egg yolks and continue to mix with spatula
Remove egg whites from fridge and mix in separate bowl with electric mixer until peaks form meringue
Add 1/3 meringue to other bowl blending with spatula, stir in another 1/3, then the last 1/3
Pour batter in pan, tap a couple of times to remove bubbles

Place pan on rimmed cookie sheet, fill cookie sheet with about 1/2 inch hot water

Bake at 335 for 15 mins
Bake at 325 for 15 mins
Stop heat, leave in oven for 15 mins

Place on wire rack to cool completely

Remove carefully and dust with powdered sugar….enjoy! Very light dessert