Line a 20 cm (8-inch) round cake pan with parchment paper, and preheat the oven to 150°C (300°F) with a water bath inside.

Ensure the water bath reaches about halfway up the sides of the cake tin to promote even baking and prevent cracks.

If using a loose-base pan, wrap it thoroughly with aluminum foil to keep water from getting into the cheesecake.

In case your sugar granulates on the larger side, pulse it in a blender to make superfine sugar, then measure the amount needed.

Separate the eggs into yolks and whites.

Place the cream cheese, butter, and milk in a saucepan over low heat, stirring until completely smooth, then remove from heat.

Sift the cornstarch, salt, and flour. Add them to the cream cheese mixture, until the batter is smooth and free of lumps.

Then, add the egg yolks to the cream cheese mixture one at a time, mixing thoroughly after each addition.

Using a stand mixer or hand mixer, start whipping the egg whites on low speed.

Gradually add the sugar one tablespoon at a time, increasing the mixer speed as you go, and continue until the mixture forms soft peaks.

Gently fold the whipped meringue into the cream cheese batter with a rubber spatula, ensuring the mixture stays light and fluffy.

Then, pour the batter into the prepared cake pan, and place it in the water bath to bake.

Start by baking at 150°C (300°F) for 30 minutes with the oven door closed, then continue at the same temperature for another 20 minutes with the oven door slightly open.

Finish with an additional 20 minutes at 150°C (300°F) with the oven door closed.

Keep an eye on the cheesecake as it bakes; aim for a gentle rise to avoid cracking on the surface.

Look for a golden-brown top—fully colored but not burnt—and adjust the temperature if needed to achieve this.

Take the cheesecake out of the oven when it has a golden-brown top, a slight jiggle in the center, and feels soft and springy to the touch.

Remove it from the oven, flip it onto a plate, then flip it back onto another plate to keep its shape.

Serve immediately while warm and jiggly, and store any leftovers in the refrigerator for up to 2–3 days.