For the water bath, place a large baking dish on the lowest oven rack and fill it halfway with water.

Preheat the oven to 315°F.

Line the bottom and sides of a springform pan with parchment paper. Wrap the pan tightly with several layers of foil to prevent leaks.

Separate the egg yolks from the egg whites and set them aside.

Beat the egg whites on low speed for about 30 seconds. Increase to medium-low speed and continue beating until foamy.

Add the cream of tartar and beat at medium-high speed until the egg whites start to thicken.

Gradually add 1/4 cup of sugar in increments. Continue beating for about 3 minutes, or until firm peaks form. Set aside.

In a separate bowl, beat the cream cheese and milk on low speed for about 2 minutes, or until smooth.

Add the butter, the remaining 1/4 cup of sugar, and the lemon juice. Beat for another minute with your electric mixer until combined.

Add the flour and cornstarch to the cream cheese mixture and beat for 1 minute.

Add the egg yolks and mix just until incorporated. Strain the batter through a sieve to ensure a smooth texture.

Place the cake pan into the prepared water bath. Bake for 1 hour and 10 minutes. You can start checking for doneness after 1 hour by inserting a toothpick into the center.

When the toothpick comes out clean, bake for an additional 10 to 15 minutes, or until the top is lightly browned.

Turn off the oven and open the door slightly. Let the cheesecake cool inside the oven for 1 hour.

Remove the cheesecake from the pan and refrigerate for at least 4 hours before serving.

Top with fresh strawberry slices and enjoy!