Preheat your oven to 320°F (160°C). Line the bottom and sides of a 7-inch round cake pan with parchment paper.
Combine the cream cheese, butter, and milk in a medium saucepan over low heat, Stir until smooth and well combined. Remove from heat and let it cool slightly.
Sift together the cake flour and cornstarch. Add this to the cream cheese mixture and mix until smooth. Add the egg yolks, lemon juice, vanilla extract, and salt. Mix until well combined and smooth.
In a large clean bowl, beat the egg whites with an electric mixer until foamy. Gradually add half of the granulated sugar (70g), and continue beating until glossy and stiff peaks form.
Gently fold one-third of the egg whites into the cream cheese mixture to lighten it. Then fold in the remaining egg whites in two batches, being careful not to deflate the mixture.
Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove any air bubbles. Place the cake pan in a larger baking pan and pour hot water into the larger pan to create a water bath. The water should reach halfway up the sides of the cake pan.
Bake for about 60-70 minutes or until the top is golden brown and a skewer inserted into the centre comes out clean. Turn off the oven and leave the cake inside with the door slightly open for about 15 minutes to prevent sudden temperature changes.
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, gently remove the cheesecake from the pan.
Serve
