Spongy Japanese Cheesecake is a light cheesecake is good plain, with fresh fruit topping, or you can even frost it. Prep. TimeCook TimeReady In 20 m 1 hr 153 h 10 mSpongy Japanese Cheesecake Ingredients :1 (8 ounce) package cream cheese, cubed1/2 cup milk3 tablespoons unsalted butter10 tablespoons cake flour2 tablespoons cornstarch6 egg yolks1 tablespoon fresh lemon juice6 egg whites1/4 teaspoon cream of tartar1/8 teaspoon salt10 tablespoons superfine sugarDirections :Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper.Place cream cheese in a bowl with milk; soak for 20 minutes.Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes.Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well.Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form.Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan.Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.FoodNotesNutrition Facts :Per Serving: 301 calories; 17.8 g fat; 27.8 g carbohydrates; 8.2 g protein; 197 mg cholesterol; 174 mg sodium.