“`html

1. Preheat your oven to 320°F (160°C).
2. Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper and wrap the outside with aluminum foil.
3. In a medium saucepan over low heat, melt the cream cheese and butter, stirring continuously for about 5 minutes. Remove from heat and let cool slightly.
4. Gradually whisk in the whole milk and granulated sugar until fully combined and smooth.
5. Whisk in the egg yolks and vanilla extract until well incorporated.
6. Sift together the all-purpose flour and cornstarch, then gradually add to the wet mixture, whisking until smooth.
7. In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form (about 3-5 minutes).
8. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
9. Gently fold one-third of the whipped egg whites into the batter, then fold in the remaining egg whites in two additions until no white streaks remain.
10. Place the cake pan in a larger baking dish and fill with hot water until it reaches halfway up the sides of the cake pan.
11. Bake for about 60 minutes, or until the top is lightly golden and a toothpick inserted comes out clean.
12. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes.
13. Remove from the water bath and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
14. Run a knife around the edges to loosen and gently remove the sides of the springform pan.
15. Dust with powdered sugar if desired, and serve with fresh fruit or fruit sauce.
16. Slice into wedges and serve chilled.

“`