Preparation

1. Preheat your oven and prepare a large kettle of water for the water bath.
2. Line the bottom and sides of a springform pan with parchment paper and wrap the outside of the pan with foil.

Making the Cream Cheese Base

1. In a saucepan over low heat, warm the cream cheese, milk, and butter until smooth.
2. Remove from heat and whisk in egg yolks, vanilla, and lemon juice.
3. Sift in the cake flour and cornstarch, and mix until silky.

Whipping the Egg Whites

1. Beat the egg whites until foamy, then slowly add sugar until glossy peaks form.
2. Be careful not to over-whip the mixture.

Folding the Mixtures

1. Add a scoop of meringue into the cream cheese batter and stir to lighten it.
2. Fold in the remaining meringue gently to preserve air.
3. Pour the batter into the prepared pan and tap lightly to remove air bubbles.

Baking

1. Place the springform pan into a larger roasting pan and pour hot water until halfway up the sides.
2. Bake until set but still jiggly in the center.
3. Cool gradually in the oven for about 10-15 minutes before removing.