Creating this Japanese Cotton Cheesecake is a step-by-step process that yields impressive results. Follow these instructions for a flawless cheesecake:

1. Preheat Oven: Preheat your oven to 320°F (160°C). Prepare a 9-inch round cake pan by lightly greasing it and lining the bottom with parchment paper.

1. Create a Bain-Marie: Place a larger baking pan filled with water in the oven. This will create steam during baking, making your cheesecake fluffier.

1. Mix Cream Cheese: In a medium saucepan, melt cream cheese over low heat, adding milk and vegetable oil gradually. Stir constantly until well combined and smooth.

1. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks, sugar, vanilla extract, and lemon juice until well combined. Gradually add this mixture to the warm cream cheese mixture, stirring until smooth.

1. Sift Dry Ingredients: In another bowl, sift together the all-purpose flour, cornstarch, and a pinch of salt. Gradually fold this into the cream cheese mixture until no lumps remain.

1. Whip Egg Whites: In a clean bowl, whisk the egg whites until foamy. Gradually add a pinch of salt and continue whisking until stiff peaks form.

1. Fold Egg Whites: Carefully fold the whipped egg whites into the cream cheese batter in three additions. Take care not to deflate the mixture; it should remain light and airy.

1. Pour Batter: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles.

1. Bake: Place the cake pan in the larger pan with water. Bake for approximately 60 minutes, or until the top is lightly browned and a toothpick comes out clean.

1. Cool: Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Then, run a knife around the edges and gently remove it from the pan. Allow it to cool completely on a wire rack.

1. Chill: For best results, refrigerate for at least 1 hour before serving.

These steps will guide you in creating this stunning Japanese Cotton Cheesecake effortlessly.