Start by preheating your oven to 320°F (160°C).
In a mixing bowl, combine the cream cheese and unsalted butter. Blend until smooth and creamy.
Pour in the milk and mix well. Add the egg yolks and lemon juice, mixing until incorporated.
Sift together the cake flour, cornstarch, and salt. Gradually add this dry mixture to the cream cheese mixture, folding gently.
Beat the egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar until stiff peaks form.
Gently fold the egg whites into the cream cheese mixture in three additions.
Grease a 9-inch springform pan and line with parchment paper. Pour the batter into the prepared pan.
Place the pan into a larger baking dish filled with hot water. Bake for about 60 minutes or until golden brown.
Turn off the oven and leave the cheesecake inside for 30 minutes. Then refrigerate for at least 4 hours or overnight.
