Grease and line an 8-inch waterproof/leakproof springform tin. Wrap the outside of the pan with tinfoil and line a deep baking tray with kitchen cloth.

Melt together the cream cheese, butter, and milk in the microwave for roughly 1 ½ minutes. Whisk until there are no lumps.

Whisk in the egg yolk, lemon juice, vanilla extract, and half the sugar.

Sieve the cake flour, corn starch, and salt into the cream cheese mixture. Whisk in the dry ingredients until there are no lumps. Set aside.

Whip the egg whites with a mixer on medium speed. When the meringue starts to take shape, add the cream of tartar. Slowly add the remaining sugar when thick and at soft peak stage. Whip until glossy and holds a stiff peak.

Fold 1/3 of the meringue into the cream cheese batter to loosen the mixture. Fold in the remaining meringue until blended.

Pour the cheesecake batter into the prepared cake pan. Place the cake pan in the larger dish and pour boiling water into the water bath until halfway up the sides of the cake pan.

Bake on the bottom rack in a preheated 400°F (200°C) oven for 18 minutes, then lower to 320°F (160°C) for 12 minutes. Turn off the oven, open the door slightly, and let the cheesecake cool for 30 minutes.

Remove from the oven and let cool at room temperature. Turn out the cheesecake onto a cake plate and serve.