Directions:
1. Preheat the oven to 325°F (160°C) and line the bottom of a 9-inch round springform pan with parchment paper.
2. In a large bowl, beat cream cheese, milk, and butter until smooth.
3. Add egg yolks one at a time, mixing well after each addition.
4. Sift in cake flour and cornstarch, then add vanilla extract, lemon juice, and granulated sugar. Mix until well combined.
5. In a separate bowl, whip egg whites until foamy, then gradually add sugar and continue to beat until stiff peaks form.
6. Gently fold the egg white mixture into the cream cheese batter until fully incorporated.
7. Pour the batter into the prepared pan and smooth the top.
8. Place the pan in a larger baking dish and fill the dish with hot water to create a water bath.
9. Bake for 50-60 minutes until the cheesecake is set but still slightly jiggly in the center.
10. Let the cheesecake cool in the oven with the door slightly ajar, then chill in the fridge for at least 4 hours before serving.
Tips:
– Make sure all ingredients are at room temperature for the smoothest batter.
– Be careful not to overmix the batter once the egg whites are folded in to maintain that light and fluffy texture.
– The water bath helps prevent the cheesecake from cracking during baking.
Prep time: 20 minutes
Calories: 280 per slice
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