Prepare Your Tins and Oven: Preheat your oven to 160°C (140°C fan). Generously grease a 20cm (8-inch) round springform tin that's at least 7-8cm deep. Line the bottom and sides with parchment paper, ensuring the paper for the sides stands about 5cm above the rim of the tin. To make the tin waterproof for the water bath, wrap the outside securely with two large layers of heavy-duty aluminium foil.

Create the Cheese Batter: In a medium saucepan over low heat, gently melt the cream cheese, butter, and milk. Whisk continuously until the mixture is completely smooth and there are no lumps. Remove from the heat and allow it to cool slightly for about 5-7 minutes.

Combine Wet and Dry Ingredients: In a large bowl, whisk the egg yolks until they are pale. Slowly pour the slightly cooled cream cheese mixture into the yolks, whisking constantly to prevent the eggs from scrambling. Sift the plain flour and cornflour together into the mixture, then add the vanilla extract, lemon juice, and salt. Whisk until the batter is smooth and silky.

Whip the Meringue: In a separate, scrupulously clean bowl (or the bowl of a stand mixer), whisk the egg whites and cream of tartar on medium speed until frothy. Gradually add the caster sugar, a tablespoon at a time, while continuing to whisk. Increase the speed to high and whip until you have a glossy meringue with soft to medium peaks. The peaks should hold their shape but curl over slightly at the tip. Be careful not to overwhip.

Fold the Meringue into the Batter: Take about a third of the meringue and fold it into the cheese batter to lighten it. Then, gently fold in the remaining meringue in two more additions. What works best for me is using a large spatula to cut down the middle and fold the batter over from the bottom, rotating the bowl as you go, to avoid deflating the egg whites. Stop as soon as it's combined and no white streaks remain.

Prepare the Water Bath and Bake: Pour the batter into your prepared tin. Place the tin inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the cheesecake tin.

Bake the Cheesecake: Carefully transfer the whole setup to the preheated oven. Bake for 20 minutes at 160°C (140°C fan), then reduce the oven temperature to 140°C (120°C fan) and bake for a further 60 minutes. The cheesecake should be risen, golden brown, and a skewer inserted into the centre should come out clean.

Cool Down Slowly: Turn off the oven, but leave the cheesecake inside with the door slightly ajar for at least 45-60 minutes. This slow cooling process is vital to prevent it from cracking and sinking.

Chill and Serve: Once cooled, remove the cheesecake from its tin. You can serve it warm for a super soufflé-like texture, or chill it in the fridge for at least 4 hours (or overnight) for a denser, melt-in-the-mouth texture. Dust with icing sugar before serving.