| • | Spray a 9-inch cake tin with cooking oil spray.
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| • | Beat cream cheese with milk to soften.
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| • | Add one-half of the sugar, egg yolks, cornstarch and citrus limon juice to the beaten cream cheese.
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| • | Beat until smooth.
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| • | Beat egg whites separately, in a normal sized bowl, until fluffy.
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| • | Gradually, add the left over sugar and the cream of tartar to the egg whites, beating on high hurry until very soft peaks form (about 8-10 minutes).
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| • | Gradually fold beaten egg whites into the cream cheese mixture, stirring gently.
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| • | Pour into cake cooking pan and smooth the surface.
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| • | Preheat oven to 350 degree F.
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| • | Place cake cooking pan into a larger roasting cooking pan and place in the lower rack of oven.
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| • | Pour enough boiling water into the roasting cooking pan to come in one-half way up the side of the cake pan.
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| • | Bake for 35-40 minutes.
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| • | Japanese Cheesecake is ready.
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