Preheat your oven to 320°F (160°C). Get a 7-inch round cake pan ready and line it with parchment paper.

In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add in sugar until fully combined.

Add the egg yolks to the cream cheese mixture one at a time, mixing well between each addition.

Sift in the cake flour and mix until just combined. Then, slowly pour in the milk and melted butter, stirring the mixture until smooth.

In a separate bowl, whip your egg whites until stiff peaks form.

Carefully fold the whipped egg whites into the cream cheese batter, being gentle to maintain fluffiness.

Pour the batter into the lined cake pan. Place the cake pan into a larger baking dish filled with water.

Bake for approximately 60 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.

Turn off the oven and crack the door open slightly, allowing your cheesecake to cool slowly.

Once cooled, refrigerate for at least 2 hours before serving. Lift it out gently using the parchment paper.