Japanese cotton cheesecake

For ➏
175 g cream cheese* (or lactose-free or vegetable)
14 cl milk (or lactose-free or vegetable)
45 g butter (or lactose-free or vegetable)
100 g granulated sugar (or susto)
5 fresh eggs
45 g flour
15 g cornstarch
grated zest & a squeeze of juice from ½ lemon
1 pinch of salt
butter or oil to grease the baking pan
extra squeeze of lemon for cleaning bowl
round baking tin with a diameter of 18 cm and a height of 8 cm
baking paper

Grease the baking pan. Place a cut out sheet of baking paper on the bottom that fits exactly in it and line the side with baking paper as well. By greasing the baking pan first, the baking paper will stick.
Preheat the oven to 160°C.
Melt the cream cheese, milk and butter over very low heat, stirring occasionally. Remove from heat once everything has melted and set aside.
Degrease the bowl for the egg whites with a squeeze of lemon juice.
Separate the egg yolks from the whites, the yolks in a large bowl (where you will make the batter shortly) and the whites in the degreased bowl.
Beat the yolks with about ⅓ of the sugar until dissolved. Stir in the cream cheese mixture with a spatula until well blended. Now mix the cornflour with the flour and sieve into the cream cheese mixture. Pour the batter one more time through the sieve into another bowl to remove any lumps. Stir in the grated lemon zest with a spatula.
Add a pinch of salt and a squeeze of lemon juice to the egg whites and beat with a mixer until foamy. Add about ⅓ of the remaining sugar and beat 1 m until dissolved. Repeat this step 2 times with the rest of the sugar. If necessary, mix 1 m further until you have semi-rigid peaks. When you take the mixer out, the peak hanging from it should still fall to the side a little and not stay upright.
Stir ¼ of the egg white foam into the batter with a spatula. Everything should be well mixed, but without too much air coming out of the whipped egg whites.
Pour this batter into the bowl with the rest of the beaten egg whites and stir gently with a spatula until there are no more streaks in the batter.
Pour the batter from a certain height into the baking tin (this will release unnecessary air bubbles). Place the tin in a large baking dish (or au bain-marie dish). Fill the bowl with hot water so that part of the baking pan is submerged.
Place the  baking dish in the preheated oven for 75 m.
Turn off the oven, but leave the cake inside with the door closed for another 15 m. Take out and immediately turn over using a large plate so that the cake is upside down. Carefully remove the baking pan and paper. Let rest 15 m and then turn the cake over so that it is upright again.
If necessary, serve with fresh red or exotic fruit.

*full Philadelphia e.g.