Preheat your oven to 320°F (160°C). Prepare a 9-inch round cake pan by lining the bottom and sides with parchment paper. Place the pan in a larger pan for a water bath.
Prepare the cream cheese mixture:
In a medium saucepan, combine the cream cheese, milk, butter, and sugar. Heat over low heat, stirring frequently, until the mixture is smooth and the cream cheese has melted completely. Remove from heat and let it cool slightly.
Once cooled, whisk in the egg yolks one at a time until fully incorporated. Add in the lemon juice and vanilla extract. Sift in the cake flour and mix until smooth.
Prepare the meringue:
In a clean bowl, whisk the egg whites with the cream of tartar until frothy. Gradually add in the sugar, continuing to whisk until stiff peaks form.
Gently fold the meringue into the cream cheese mixture in three parts. Be careful not to deflate the meringue, as the airiness is key to the soft, fluffy texture.
Bake the cheesecake:
Pour the batter into the prepared pan and tap it lightly on the counter to remove any air bubbles.
Fill the larger pan (the water bath) with about 1 inch of hot water, making sure the water level doesn’t reach the top of the cake pan.
Bake for 50-60 minutes at 320°F (160°C). After the baking time, check for doneness by inserting a skewer into the center—it should come out clean.
Turn off the oven and leave the door slightly ajar for 10 minutes to cool slowly. Then remove the cheesecake from the oven and let it cool completely at room temperature.
Cool and serve:
After the cheesecake has cooled to room temperature, refrigerate it for at least 3 hours, or overnight if possible. This helps the texture set and become even more fluffy.
Before serving, dust with powdered sugar for a pretty finish.
Tips:
Baking in a water bath helps prevent cracks and gives the cheesecake a smooth texture.
Sift the flour to prevent lumps in the batter.
If you want a lighter flavor, you can replace the lemon juice with lime juice or even orange juice
