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Whip egg whites with 4 Tbsp sugar, set aside.
In a new bowl, whip the cream cheese with the tofu and sugar until light and fluffy.
Add the water, lemon juice and butter to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing.
Now add the corn starch and egg yolks and whisk until well incorporated.
Finally, gently fold in the whipped egg whites from step 1 to the cream cheese mixture
Pour the batter into a parchment lined 8 inch springform pan, then bake in a 320F preheated oven for 50 minutes. Use a water bath for the best results.