Line a 20 cm (8-inch) round cake pan with parchment paper, and preheat the oven to 150?C (300?F) with a water bath inside.

Wrap a loose-base pan thoroughly with aluminum foil to prevent water from getting into the cheesecake.

If needed, pulse larger sugar granules in a blender to make superfine sugar, then measure the amount needed. Separate the eggs into yolks and whites.

Place the cream cheese, butter, and milk in a saucepan over low heat, stirring until smooth, then remove from heat.

Sift the cornstarch, salt, and flour. Add them to the cream cheese mixture until the batter is smooth and free of lumps.

Add the egg yolks to the cream cheese mixture one at a time, mixing thoroughly after each addition.

Using a stand mixer or hand mixer, whip the egg whites on low speed. Gradually add the sugar one tablespoon at a time, increasing the mixer speed until the mixture forms soft peaks.

Gently fold the whipped meringue into the cream cheese batter with a rubber spatula.

Pour the batter into the prepared cake pan and place in the water bath to bake.

Bake at 150?C (300?F) for 30 minutes with the oven door closed, then for another 20 minutes with the oven door slightly open. Finish with an additional 20 minutes at 150?C (300?F) with the oven door closed.

Monitor the cheesecake to ensure a gentle rise and avoid cracking on the surface, aiming for a golden-brown top.

When baked, remove it from the oven, flip it onto a plate, then flip it back onto another plate to maintain its shape.

Serve immediately while warm and jiggly. Store any leftovers in the refrigerator for up to 2-3 days.