Preheat your oven to 320°F (160°C). Grease a 6-inch round cake pan and line the bottom with parchment paper.

In a small saucepan over low heat, combine the cream cheese and milk, stirring until smooth. Remove from heat and let cool slightly.

Separate the egg yolks and egg whites into two different large mixing bowls.

Add the sugar to the egg yolks and whisk until pale and thick. Stir in the cooled cream cheese mixture.

In another bowl, sift together the flour, cornstarch, and salt. Gradually add this to the cream cheese mixture, stirring until combined.

Add lemon juice to egg whites and whip with a hand mixer until soft peaks form. Gradually add sugar and continue whipping until stiff peaks form.

Gently fold the whipped egg whites into the yolk mixture a little at a time, being careful not to deflate the batter.

Pour the batter into the prepared cake pan and smooth the top.

Place the cake pan in a larger baking pan filled with water to create a water bath for moist baking.

Bake for about 60 minutes, or until the top is golden brown and the center is set but still slightly jiggly.

Once baked, turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes.

Cool completely on a wire rack before removing from the pan.