• Preheat oven to 325 degrees F. Butter and flour a 6 inch cake tin.

Cream Cheese Mixture

• Melt together cream cheese, butter, and milk in the microwave in 30 second increments. Mix after each increment. Continue heating and mixing until mixture is free of lumps
• Sift flour, cornstarch and salt in a separate bowl.
• Add sifted dry ingredients, sugar (25 grams) , egg yolks, lemon juice and vanilla into the cream cheese mixture. Mix until there are no more lumps. Set aside.

Meringue

• In a separate bowl of a stand mixer, begin beating egg whites until they are frothy on a medium speed. Slowly sprinkle in sugar (50 grams) a little at a time. Once sugar is all incorporated, increase speed to medium high and whip until the meringue reaches stiff peaks.
• Fold ¼ meringue into cream cheese mixture until it is just combined. Fold in the rest of the meringue until it is all incorporated. Do not overmix.
• Pour into cake tin and place into a bain marie. Bake for 60 minutes
• Turn off oven and crack the door open slightly. Cool for 30 minutes before removing it out of the oven.
• Turn cheesecake out of cake tin and serve!