Preheat oven: Preheat to 320°F (160°C). Grease and line a 7–8 inch round cake pan. Wrap the pan with aluminum foil to prevent water from leaking during the water bath.
Make the cream cheese mixture:
In a heatproof bowl over simmering water (double boiler), melt cream cheese, butter, and milk together until smooth. Remove from heat and let cool slightly.
Add egg yolks and dry ingredients:
Stir in egg yolks, lemon juice, cake flour, and cornstarch into the cream cheese mixture. Mix until smooth and lump-free.
Whip the egg whites:
In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat until stiff peaks form.
Fold egg whites:
Gently fold the whipped egg whites into the cream cheese mixture in three additions. Use a spatula to keep the mixture airy.
Bake in a water bath:
Pour batter into prepared pan. Place the cake pan into a larger pan and pour hot water into the outer pan (about 1 inch deep). Bake for 60–70 minutes or until the top is golden and a skewer comes out clean.
Cool gradually:
Turn off oven and leave the cake inside with the door slightly open for 15 minutes to prevent sinking. Then remove and let cool completely before removing from pan.
Serve:
Dust with powdered sugar before serving. Enjoy the light, fluffy texture!
✅ Tips for Extra Fluffiness:
Make sure cream cheese mixture is not too hot when folding in egg whites.
Fold gently to keep the air in the batter.
Using a water bath prevents cracking and gives a silky texture.
I can also provide a microwave or no-bake version of Japanese cheesecake that’s super quick and still fluffy if you want. Do you want that version?
