Japanese Style Cheesecake

I've always wanted to try making Japanese-style cheesecake since the day I had the pleasure of eating a slice. The texture is unlike the usual because for one it's cotton-soft and melt-in-your-mouth, which I have always wondered about. I found this recipe and tried it, and now I know that the secret for the cottony-texture is the cornstarch and separated-egg procedure.

1 bar 8-ounce cream cheese

1/4 cup milk

1/2 cup refined sugar

3 eggs, separated

1/4 cup cornstarch

1/2 teaspoon cream of tartar

Preheat oven to 350 degrees farenheit. Grease an 8-inch round cake pan, set aside. Beat creamcheese until soft and add milk. Add half of the sugar with the eggyolks and cornstarch, beat until well-combined. In another bowl, with whip attachment, beat egg whites and cream of tartar. Add sugar a little at a time being careful not to deflate the bubbles, whip until medium peak. Fold in beaten egg whites into creamcheese mixture and pour into pan. Bake in a bain-marie for 1 hour. Leave oven door ajar for one more hour before taking it out and unmolding.