Prepare the Baking Pan

1. Preheat Oven: Preheat your oven to 320°F (160°C). This temperature ensures a slow and steady bake, which is key to achieving that signature fluffy texture.
2. Prepare the Cake Pan: Line a 9-inch round cake pan with parchment paper. You’ll also want to wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath process.

   Tip: Use a springform pan for easier removal, but make sure it’s tightly sealed so no water leaks in!

Make the Cheesecake Batter

1. Melt the Cream Cheese, Butter, and Milk: In a saucepan over medium heat, combine the cream cheese, butter, and milk. Stir continuously until the mixture is smooth and fully melted. Remove from heat and let it cool slightly.
2. Whisk in the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, and salt. Add this dry mixture into the warm cream cheese mixture and whisk until smooth. Then, whisk in the vanilla extract.
3. Separate the Eggs: Separate the egg whites from the egg yolks, placing the whites in a large mixing bowl and the yolks in another bowl.

   Tip: Make sure no yolk gets into the whites. Even a tiny bit can prevent them from whipping properly!

4. Add the Egg Yolks: Whisk the egg yolks into the cooled cream cheese mixture, blending them thoroughly. The mixture should be smooth and thick.

Whip the Egg Whites

1. Beat the Egg Whites: In a clean bowl, beat the egg whites with cream of tartar until they form soft peaks. Gradually add the sugar and continue beating until stiff peaks form. This will give the cake its signature fluffy texture.

   Tip: If you’re using a hand mixer, be patient! It’ll take a few minutes for the whites to reach the right consistency.

2. Fold the Egg Whites into the Batter: Gently fold the whipped egg whites into the cream cheese mixture in three additions. Be careful not to deflate the air you’ve worked so hard to whip into the whites. The key here is to fold—not stir—until just combined.

Bake the Cheesecake

1. Prepare the Water Bath: Place the prepared cake pan into a larger baking dish and add hot water to the outer pan. The water should come halfway up the sides of the cake pan. This water bath helps maintain moisture and prevents cracks in the cheesecake’s delicate texture.
2. Bake: Carefully place the pan in the oven and bake for 50-60 minutes. The cake should be golden on top and slightly jiggly in the center. If it still looks wet or undercooked, let it bake for an additional 10-15 minutes.
3. Cool: Turn off the oven and leave the cheesecake inside for an additional 10 minutes with the door slightly ajar. Then, remove it from the oven and allow it to cool in the pan on a wire rack. Once cooled, refrigerate it for at least 1-2 hours or overnight for the best results.

Serve the Cheesecake

1. Remove from Pan: Once the cheesecake has chilled and set, carefully remove it from the pan. You can either serve it as is or decorate with fresh berries, a dusting of powdered sugar, or a drizzle of caramel or honey for added flavor.
2. Slice and Enjoy: Slice the cheesecake with a sharp knife, cleaning it between cuts for smooth, clean edges.

   Tip: For an ultra-smooth slice, dip your knife in warm water before cutting!