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.

If using a loose-base pan, wrap it thoroughly with aluminum foil to keep water from getting into the cheesecake.

Pulse the sugar in a blender to make superfine sugar if needed, then separate the eggs into yolks and whites.

Place the cream cheese, butter, and milk in a saucepan over low heat, stirring until completely 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.

Whip the egg whites on low speed, gradually adding the sugar one tablespoon at a time until soft peaks form.

Gently fold the whipped meringue into the cream cheese batter with a rubber spatula, ensuring the mixture stays light and fluffy.

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

Bake at 150°C (300°F) for 30 minutes with the oven door closed, then continue for another 20 minutes with the door slightly open, and finally 20 more minutes with the door closed.

Look for a golden-brown top and a gentle jiggle in the center to check for doneness.

Remove from the oven, flip onto a plate, then flip back onto another plate to maintain shape.

Serve immediately while warm and jiggly, and refrigerate leftovers for up to 2-3 days.