1️⃣ Prepare the Pan & Oven:

• Preheat oven to 320°F (160°C).
• Line a 6-inch round cake pan with parchment paper.
• Wrap the outside of the pan with foil (for a water bath).

2️⃣ Melt the Cream Cheese Mixture:

• In a small saucepan, heat cream cheese, butter, and milk over low heat, stirring until smooth.
• Let cool, then mix in egg yolks, vanilla extract, and lemon juice.

3️⃣ Whip the Egg Whites:

• In a clean bowl, beat egg whites and salt until frothy.
• Gradually add sugar and beat until soft peaks form.

4️⃣ Combine the Batter:

• Sift cake flour and cornstarch into the cream cheese mixture, stirring gently.
• Fold in the whipped egg whites in 3 batches, being careful not to deflate the batter.

5️⃣ Bake in a Water Bath:

• Pour batter into the prepared pan.
• Place the pan in a larger baking dish and fill with hot water (about 1 inch deep).
• Bake for 55-60 minutes or until the top is golden and set.

6️⃣ Cool & Serve:

• Let the cheesecake cool in the oven with the door slightly open for 15 minutes to prevent collapsing.
• Chill for at least 2 hours before serving.