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.
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