Preheat your oven to 160°C (320°F).
Prepare a round cake pan by lining it with parchment paper.
Melt the butter and cream cheese together in a saucepan over low heat.
In a separate bowl, whisk together the milk, egg yolks, and lemon juice.
Slowly incorporate the cream cheese mixture into the yolk mixture until smooth.
Sift in the cake flour and mix until just combined.
In a clean bowl, beat the egg whites with a pinch of salt until foamy.
Gradually add sugar to the egg whites while continuing to beat until stiff peaks form.
Fold the egg whites into the cream cheese mixture gently.
Pour the batter into the prepared cake pan and smooth the top.
Bake in a water bath for approximately 25-30 minutes.
Turn off the oven and leave the cheesecake inside for another 15 minutes.
Remove the cheesecake from the oven and cool completely before refrigerating.
