Grease and line an 8-inch waterproof/leakproof springform tin. Line a deep baking tray with kitchen cloth, larger than the springform tin, to create a water bath.

Melt together the cream cheese, butter and milk in the microwave for roughly 1 ½ minutes and whisk until smooth.

Whisk in the egg yolk, lemon juice, vanilla extract and half the sugar.

Sieve in the cake flour, corn starch and salt, whisking until no lumps remain. Set aside.

Whip the egg whites on medium speed; add cream of tartar when meringue forms. Gradually add remaining sugar until glossy and stiff peaks form.

Fold ⅓ of the meringue into the cream cheese batter, then fold in the remaining meringue gently.

Pour the cheesecake batter into the prepared pan. Place in a larger dish and fill with boiling water halfway up the sides of the pan.

Bake at 400°F (200°C) for 18mins, then lower to 320°F (160°C) for 12 mins. Leave the oven door slightly open for 30 mins after turning off.

Cool the cheesecake at room temp, then turn out onto a plate to serve. Store in the fridge for up to 3 days.