Instructions:

• Preheat your oven to 320°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and wrap the outside with aluminum foil to prevent water from seeping in during the baking process.
• In a medium saucepan over low heat, combine the Philadelphia cream cheese and unsalted butter. Stir until completely melted and smooth. Remove from heat and allow to cool slightly.
• In a mixing bowl, add the cooled cream cheese mixture along with the full milk, egg yolks, lemon juice, and salt. Whisk until the mixture is smooth and well combined.
• Sift the cake flour and cornstarch into the wet mixture. Gently fold the dry ingredients into the batter until no lumps remain. Be careful not to overmix.
• In a separate bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the fine granulated sugar, increasing the speed to high, and whip until stiff peaks form.
• Gently fold one-third of the whipped egg whites into the cream cheese batter to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be cautious not to deflate the mixture.
• Pour the cheesecake batter into the prepared pan. Place the cake pan in a larger baking sheet and fill it with hot water until it reaches halfway up the sides of the cheesecake pan. Bake for 60-70 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
• Once baked, turn off the oven and leave the cheesecake inside for about 30 minutes. This helps prevent cracks. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight. Slice and enjoy your fluffy Japanese Cheesecake!