Preparation

• Preheat your oven to 320°F. Prepare a 9-inch round cake pan by greasing and flouring it. Set aside.
• In a large mixing bowl, beat the cream cheese and butter until creamy and smooth. Add in the milk, egg yolks, and vanilla extract, mixing until combined.
• Sift the flour and salt into the cream cheese mixture. Gently mix until just incorporated, being careful not to overmix.
• In a separate bowl, whisk the egg whites using an electric mixer until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks are achieved.
• Carefully fold the whipped egg whites into the cream cheese batter in three parts. Use a spatula and fold gently to maintain the airiness.
• Pour the batter into the prepared cake pan. Place the pan in a larger baking dish and fill the dish with hot water halfway up the sides of the cake pan.
• Bake in the preheated oven for 50 minutes. Once done, turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for an additional 15 minutes.
• Remove the cheesecake from the oven and let it cool in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
• Carefully remove the cheesecake from the pan and slice into 8 servings. Serve chilled or at room temperature with your choice of toppings.
• Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.