Turn on the oven and place a tray with 2-3 cm of water at the very bottom - the cheesecake needs to bake in high humidity. Line the pan: parchment on the bottom, parchment around the sides, and three to four layers of foil around the base and up to the middle.

Separate the eggs. Whip the whites, gradually adding sugar, ONLY to soft peaks - to a tail that droops from the whisk and moves. This is exactly what gives you a tall, successful cheesecake.

In another bowl, whip the yolks into a fluffy mixture, add the cream cheese and whip again, then add the room-temperature butter and half the milk. Turn off the mixer, sift in the flour and cornstarch, add the second half of the milk and the lemon juice, and fold in gently with a spatula.

Fold part of the whipped whites into the cheese mixture to lighten it, then transfer the mixture to the rest of the whites and fold gently again with a spatula.

Pour the mixture into the pan and set it in the preheated oven in the water bath. Bake for 30 minutes at 160°C, then turn off the oven and leave the cheesecake inside for another hour.

Remove the cheesecake, take off the pan and parchment, and let it mature in the fridge for at least 4 hours, ideally overnight.

The finished cheesecake is a delicate, airy, light cream-cheese sponge. Enjoy!