Preparation

• Preheat your oven to 320°F (160°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper. Pro Tip: Use a springform pan for easy removal later!
• In a large bowl, beat the softened cream cheese with granulated sugar until smooth. Add milk and vanilla extract, mixing until well combined. Pro Tip: Scrape down the sides of the bowl to ensure all ingredients are incorporated.
• Beat in the egg yolks one at a time, mixing well after each addition. Then sift in the cake flour and mix until just combined. Pro Tip: Make sure the flour is sifted to avoid lumps.
• In a separate bowl, whip the egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, whipping until stiff peaks form. Pro Tip: Be careful not to overwhip.
• Gently fold the whipped egg whites into the cream cheese mixture in thirds, being careful not to deflate the batter. Pro Tip: Use a rubber spatula and a gentle motion.
• Pour the batter into the prepared pan and smooth the top. Place the cake pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the cake pan. Bake for 40-50 minutes or until the top is golden brown and slightly jiggly. Pro Tip: Avoid opening the oven door during baking.
• Once baked, turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes. Remove it from the water bath and refrigerate for at least 4 hours.