Preparation Steps

• Preheat oven to 320°F (160°C). Grease and line a 9-inch round cake pan with parchment paper, extending the paper above the edges.
• In a double boiler or heatproof bowl set over simmering water, combine cream cheese and sugar. Stir until smooth and creamy.
• Remove from heat and whisk in egg yolks one at a time, then stir in milk, melted butter, and vanilla extract.
• Sift in flour and cornstarch, and whisk until just combined.
• In a separate clean bowl, beat egg whites and cream of tartar until stiff peaks form.
• Gently fold the egg whites into the cream cheese mixture in three additions, being careful not to deflate the egg whites.
• Pour batter into the prepared pan. Place the cake pan in a larger pan and add hot water to the larger pan to create a water bath (about 1 inch deep).
• Bake for 50-60 minutes, or until the top is golden brown and the cheesecake is set but still slightly wobbly.
• Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
• Remove from the oven and water bath, and let cool completely on a wire rack. Refrigerate for at least 4 hours before serving.