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 prevent water from entering the cheesecake.

Pulse the sugar in a blender if it's granulated on the larger side to make superfine sugar, then measure the required amount.

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, then 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 using a stand mixer or hand mixer, 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 for another 20 minutes with the oven door slightly open, and finish with an additional 20 minutes with the oven door closed.

Look for a golden-brown top with a slight jiggle in the center, then remove from the oven.

Flip the cheesecake onto a plate, then flip it back onto another plate to keep its shape.

Serve immediately while warm and jiggly, and store leftovers in the refrigerator for up to 2–3 days.