A light, fluffy, and jiggly Japanese-style cheesecake infused with the refreshing flavors of blueberry and lemon.

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Preheat oven to 320°F (160°C). Line the bottom and sides of a round 8-inch cake pan with parchment paper. Wrap the outside of the pan with foil to prepare for a water bath.
In a double boiler, melt cream cheese, butter, and milk together until smooth. Remove from heat and let cool slightly.
Sift cake flour, cornstarch, and salt into the mixture. Stir until smooth and combined.
Add egg yolks, lemon zest, and lemon juice. Mix well to form a thick batter. Fold in the blueberries gently.
In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar and beat until soft peaks form.
Gently fold the egg white mixture into the cream cheese batter in three parts, being careful not to deflate the mixture.
Pour the batter into the prepared pan. Tap the pan on the counter to release air bubbles.
Place the pan into a larger baking tray and pour hot water into the outer tray to create a water bath.
Bake for 70–75 minutes or until the top is golden and the center is set. Turn off the oven and leave the cake inside with the door ajar for 15 minutes.
Remove the cake and let it cool completely before refrigerating for at least 4 hours or overnight. Dust with powdered sugar before serving, if desired.