Japanese Cheesecake - Take Two!

I browsed for another recipe and found this:

http://www.bellaonline.com/articles/art36092.asp

I like this recipe since it does not need any kinds of fat. However, the method I used was adapted from here:

http://sarah-cooks.blogspot.com/2010/05/japanese-cheesecake.html

The only thing I did differently was splitting the recipe in half.

1. Melt 4oz (half a pack) softened cream cheese on double boiler
2. Add 1/6 cup of sugar, mix until homogeneous
3. Add 50ml milk, slowly, mix until smooth
4. Remove from double boiler
5. Add 3 beaten room temperature egg yolks, mix well
6. Add sifted dry ingredients slowly (1/4 teaspoon salt, 1/4 cup cake flour, 1/4 cup corn flour), mix well
7. Add 1 tablespoon lemon juice
8. Add egg white mixture, slowly (3 beaten room temperature egg whites, 1/2 teaspoon cream of tartar, 1/6 cup sugar, beaten until soft peak forms). Mix well.
9. Pour into loaf pan wrapped with 2 layers of cling wrap and 2 layers of aluminium foil. Place pan on bigger baking pan, fill baking pan with boiling water until halfway up loaf pan.
10. Bake at 350F for 1 hour.

The cake rose a little compared with the first try and it sorta divided into two layers. Still not to my liking.

 

Note: I need a break from disappointment.