2Prepare an 8-inch round cake pan by lightly greasing and lining the bottom and sides of it with greaseproof baking paper or parchment paper. Note: You don't want to use a springform pan unless it is water tight because this cake is baked in a water bath.
3Melt cream cheese, butter and milk over a double boiler.
Cool the mixture.
4Fold in the flour, cornstarch, egg yolks, lemon juice and mix well.
5Whisk egg whites with cream of tartar until foamy.
6Add the sugar into the egg white mixture and whisk until soft peaks form.
7Add the egg white mixture to the cheese mixture.
8Carefully fold until well blended! Do not overmix or the cheesecake will be dense and heavy.
9Pour mixture into prepared pan.
10Bake cheesecake in a water bath for 1 hour and 10 minutes, or until set and golden brown.