light-and fluffy Japanese cheesecake

1 tablespoon lemon juice
1/2 cup (60 g) all-purpose flour
1/4 cup (30 g) cornstarch
1/4 teaspoon cream of tartar
Powdered sugar, for dusting (optional)

Instructions

Prepare the Cheesecake Batter
Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch round cake pan, then line the sides with parchment paper.
In a medium saucepan, combine the cream cheese, milk, and butter.

Cook over low heat, stirring constantly until the mixture is smooth and the cream cheese has completely melted.

Remove from the heat and allow it to cool slightly.

Mix the Egg Yolks
In a separate bowl, beat the egg yolks and granulated sugar together until the mixture becomes pale and creamy.
Add the lemon juice and mix well. Gradually sift in the flour and cornstarch, mixing until smooth.
Combine the egg yolk mixture with the cooled cream cheese mixture, stirring gently until fully incorporated.

Whip the Egg Whites
In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
Gradually add sugar and continue to beat until the meringue is glossy and firm.