Soft as a cloud, this cotton cheesecake is a marriage between a very light sponge cake with the delicious tang of cheesecake. Take care when folding in the whipped egg whites for a light and fluffy (and super yummy) Japanese cheesecake!
Meanwhile, in a large microwave safe bowl, gently melt together the cream cheese, butter and milk in short 10 second bursts (or melt in a small pot on the stove, don't boil). Whisk the mixture together to emulsify, then add in the yolks, lemon, flour and cornstarch. Whisk to combine.
Using a spatula, add in a third of the egg whites and fold through, being careful not to deflate the mixture. Repeat until all the egg whites have been folded in.