Preheat the oven to 200°C (390°F). Line a 15cm cake pan with reusable Teflon baking paper.
In a bowl, soften the cream cheese, then beat in the egg yolks. Add the milk and flour, and mix well. Strain the cheese mixture into another bowl to remove any lumps.
Make the meringue: Add all the sugar and lemon juice to the egg whites, and whisk until soft peaks form (do not overwhip).
Add one-third of the meringue to the cheese mixture, and mix with a whisk to lighten it. Then gently fold in the remaining meringue with a rubber spatula. Pour the batter into the prepared pan.
Bake in a hot water bath at 200°C (390°F) for 20 minutes, then lower the oven to 110°C (230°F) and bake for another 60 minutes.
Once the cheesecake is baked, take it out of the oven. Let it cool for about 5 minutes before removing the cake from the pan. In general, it’s fine to remove it from the pan immediately. Best served warm.