Preheat your oven to 320°F (160°C) and line an 8-inch springform pan with parchment paper, wrapping the outside with aluminum foil.

In a saucepan over low heat, combine cream cheese, butter, and milk, stirring until smooth. Remove from heat and cool slightly, then mix in lemon juice and vanilla extract.

Sift together cake flour and cornstarch, then fold into the cooled cheese mixture until smooth. Add egg yolks and mix thoroughly.

In a clean mixing bowl, beat egg whites until foamy. Gradually add sugar and whip to stiff peaks.

Gently fold egg whites into the cheese batter in three additions, taking care not to deflate the mixture.

Pour the batter into the springform pan, place in a water bath, and bake for 60-70 minutes until golden on top.

Turn off the oven and leave the door ajar for 30 minutes, then cool to room temperature before chilling in the refrigerator.