Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 325°F. Using 1 tablespoon of butter, grease an 8‑inch springform pan. Using 2 pieces of aluminum foil, tightly wrap the outside bottom and side of the pan. This will prevent water from leaking into the pan during baking. Set aside.

Separate egg yolks from egg whites.

Measure out all ingredients.

In a small saucepan, bring 1 cup of water to a boil. In a glass bowl, combine the remaining 4 tablespoons of butter, the cream cheese, and the milk. Create a double boiler by placing the bowl over the saucepan. Soften the ingredients over simmering water until melted, about 5 minutes.

Once melted, transfer mixture to the bowl of a stand mixer. Whisk lightly on medium speed to make sure there are no lumps.

In a separate bowl, combine the flour and cornstarch. Slowly add the flour mixture into the cream cheese batter, whisking until incorporated. Add the egg yolks and sugar, whisking until smooth. Add the salt and lemon juice, and lightly whisk together. Set aside.

Using a clean and dry bowl, whip the egg whites on medium speed using a stand mixer. Whip until egg whites turn opaque, then add cream of tartar and continue to mix.

Gradually add the sugar, a tablespoon at a time. The meringue will become thick, firm, and shiny. The beaters should leave firm peaks in the meringue.

Using a large spoon, add ⅓ of the meringue to the cream cheese mixture and mix quickly. Add another ⅓ of the meringue, and gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold to preserve as much air as possible. Repeat with remaining meringue.

To bake the cheesecake, boil 8 cups of water on the stove.

Slowly pour the cheesecake mixture into the prepared pan. Level out the mixture with the back of a spoon. Tap the pan against the counter to release any air bubbles.

Place the cake pan in the middle of a large roasting pan. Pour the boiling water into the roasting pan. The cake pan should be half submerged in the water.

Bake for 1 hour. 

Then turn off the oven and leave the cheesecake in the oven with the door closed for 45 minutes.

Then open the door and leave the cake inside for 15 minutes to slowly lower the temperature of the cake so it does not collapse.

Let cool on a cooling rack, completely. Once the cake is cool, remove it from the pan and dust with powdered sugar. Serve!