Preheat the oven to 160°C (320°F).
Prepare a 7-inch round cake pan by lining it with parchment paper and wrapping the outside in aluminum foil.
In a saucepan, melt the cream cheese and butter over low heat with the milk, stirring until smooth.
Remove the mixture from heat and let it cool slightly. Then, whisk in the egg yolks, sugar, and vanilla extract until fully combined.
Sift in the cake flour and a pinch of salt, then mix until just combined.
In a separate bowl, whip the egg whites with the remaining sugar until stiff peaks form.
Gently fold the whipped egg whites into the cream cheese mixture in three parts, being careful not to deflate the airy texture.
Pour the batter into the prepared pan, smoothing the top, and place it inside a larger baking dish filled with hot water (water bath).
Bake for about 60 minutes or until the top is golden and the center still jiggles slightly.
Turn off the oven and leave the cheesecake inside for another 15 minutes, then remove it from the oven and the water bath.
Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight.
Once chilled, carefully remove from the pan, slice, and serve.
