1. Preheat oven to 320°F (160°C). Line and grease an 8-inch round cake pan. Wrap outside with foil to prevent water from entering.

2. In a saucepan, melt cream cheese, butter, and milk over low heat. Stir until smooth, then let cool slightly.

3. Sift in cake flour, cornstarch, and salt. Mix until combined.

4. Add egg yolks, lemon juice, and vanilla extract. Whisk until smooth.

5. In a separate clean bowl, beat egg whites until frothy. Gradually add sugar and beat to stiff peaks.

6. Fold meringue into yolk mixture in 3 parts, gently folding to keep the batter airy.

7. Pour batter into prepared pan. Tap gently to release air bubbles.

8. Place pan in a larger tray and fill with hot water halfway up the sides.

9. Bake for 25 minutes at 320°F, then reduce to 285°F (140°C) and bake 50–60 more minutes until set and golden.

10. Turn off oven, leave cheesecake inside for 15 minutes with door ajar. Cool completely before unmolding.