Creating Japanese Cheesecake can be a delightful experience when you follow these simple steps:

1. Preheat Oven: Preheat your oven to 320°F (160°C) and prepare an 8-inch round cake pan by greasing it lightly and lining the bottom with parchment paper.
2. Melt Cream Cheese: In a double boiler, melt the cream cheese, sugar, and butter together until smooth. Stir occasionally to prevent burning.
3. Add Milk and Eggs: Remove from heat and whisk in the milk, followed by the egg yolks, vanilla extract, and lemon juice until fully combined.
4. Mix Dry Ingredients: In a separate bowl, sift together the flour, cornstarch, and salt. Gradually fold this mixture into the wet ingredients until no lumps remain.
5. Whip Egg Whites: In a clean mixing bowl, whip the egg whites until stiff peaks form. This will add air to the batter, contributing to the cheesecake’s fluffiness.
6. Combine Mixtures: Gently fold the whipped egg whites into the cream cheese mixture, being careful not to deflate the air bubbles.
7. Pour Batter: Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Prepare Water Bath: Place the cake pan in a larger baking dish filled with hot water, creating a water bath that helps the cheesecake bake evenly.
9. Bake: Bake in the preheated oven for about 60 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
10. Cool: Once baked, turn off the oven and leave the cheesecake inside for about 30 minutes. Then, remove it from the oven and let it cool on a wire rack.
11. Chill: Once cooled to room temperature, refrigerate the cheesecake for at least 1 hour before serving. This allows the flavors to meld and the texture to set.

By following these steps, you’ll be well on your way to creating an incredible Japanese Cheesecake.