Fluffy Melt in the Mouth Japanese Cheesecake

1 250grams cream cheese
1/4 cup milk
4 egg yolk
1/4 cup sugar
2 tbsp lemon juice
1/4 cup cornstarch

4 egg whites
1/4 cup sugar

1. Preheat oven to 350 degrees.
2. Spray a 9-inch cake tin with cooking oil spray.
3. Beat egg whites in a standmixer bowl using wire whip until foamy.


Gradually add 1/4 cup sugar beating on high speed until soft peaks form, about 8-10 minutes, transfer content to another mixing bowl.
Use the standmixer mixing bowl without washing to mix the next ingredients( whites cannot be mix with water or yolks so whip the white first so you dont need to wash and dry the bowl and whip attachment. )
Beat cream cheese with milk to soften.
Add the sugar, egg yolks, cornstarch and lemon juice.
Beat until smooth.
Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
Pour into cake pan and smooth the surface.
Place cake pan into a larger roasting pan and place in lower rack of oven.
Pour enough water into the roasting pan to come half way up the side of the cake pan.
Bake 35-40 minutes, until a pick inserted in the middle of the center comes out clean.
Leave it in the oven for 10 mins with the door open to avoid flatten because of sudden change in temperature. Remove from oven let it cool and put in refrigerator to chill before serving.