Preheat your oven to 320°F (160°C) and prepare an 8-inch springform pan by lining the bottom with parchment paper and greasing the sides.

In a double boiler over low heat, melt cream cheese and butter until smooth, then gradually stir in whole milk.

In a mixing bowl, whisk together egg yolks, sugar, lemon juice, and vanilla extract until thick and pale. Fold in the cream cheese mixture.

Sift together flour and cornstarch, then fold into the batter gently until no dry patches remain.

Whip egg whites until soft peaks form, gradually adding sugar and whipping to stiff peaks.

Fold whipped egg whites into yolk mixture in three additions, being careful not to deflate.

Pour batter into prepared pan, smoothing the top and tapping gently to release air bubbles.

Create a water bath by placing the springform pan in a larger baking dish filled with hot water halfway up the sides.

Bake in the oven for 60-70 minutes, until the top is golden and the center jiggles slightly.

Leave the cheesecake in the oven with the door ajar for about 1 hour, then cool to room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.