Boil water in a pan Melt cream cheese and butter Add egg yolks one at a Add half the sugar Add warm milk Whisking on low speed until frothy Add lemon juice Start to beat at high speed Add the sugar gradually Beat egg whites until stiff Add flour and cornstarch (cornflour) sieved, and a pinch of salt Mix carefully mounted clear, adding a third each time Prepare the mold Dropping slightly to undo air bubbles Preheat oven to 200 degrees C.
Fill the pan with hot water and bake the cheesecake in a water bath.
Bake at 200 for 18 minutes (or until lightly browned) Lowering the temperature to 160C and bake 12 minutes (or until the surface of the cake is well formed) Turn off the oven and let it finish to gain internal heat for 30 minutes.
Do not open the oven! Finally, open the oven a little and let the heat out slowly about 10 minutes.
Remove the cake when the oven is warm.
This prevents the cake deflate.
Allow to cool in the refrigerator and serve the next day.