Prepare the Oven and Tins: Preheat your oven to 160°C (140°C fan). Line a 12-hole standard muffin tin with paper cases. Place the muffin tin inside a larger, deep-sided roasting tray. Boil a kettle of water for the water bath (bain-marie).

Create the Cream Cheese Base: In a medium saucepan over low heat, gently melt the cream cheese, butter, and milk. Whisk continuously until the mixture is completely smooth and lump-free. Remove from the heat and allow it to cool for 5-7 minutes.

Incorporate the Yolks and Flours: Once the cheese mixture has cooled slightly, whisk in the egg yolks one at a time, followed by the vanilla extract and lemon juice. Sift the plain flour, cornflour, and salt together into the mixture and whisk until just combined. Be careful not to over-mix. The batter should be smooth and glossy.

Whip the Meringue: In a separate, clean bowl (preferably glass or metal), use an electric mixer to whisk the egg whites on medium speed until foamy. Gradually add one 30g portion of the caster sugar and continue to whisk until soft peaks form. Add the remaining 30g of sugar and increase the speed, whisking until firm, glossy peaks form. The meringue is ready when you can turn the bowl upside down without it sliding out.

Fold the Mixtures Together: Gently fold one-third of the meringue into the cream cheese batter to lighten it. Then, carefully fold in the remaining meringue in two more additions. I find that using a large metal spoon or spatula in a figure-of-eight motion works best for me to avoid deflating the air you've just incorporated.

Fill and Bake: Divide the batter evenly among the 12 paper cases, filling them about three-quarters full. Carefully place the roasting tray into the preheated oven. Pour the hot water from the kettle into the roasting tray until it comes about halfway up the sides of the muffin tin.

Bake to Perfection: Bake for 20 minutes at 160°C (140°C fan). Then, without opening the oven door, reduce the temperature to 140°C (120°C fan) and bake for another 15-20 minutes, or until the cheesecakes are puffed up, pale golden on top, and a skewer inserted into the centre comes out clean.

Cool Down Slowly: Turn the oven off completely and crack the door open slightly. Leave the cheesecakes to cool inside the oven for at least 30-40 minutes. This slow cooling process is vital to prevent them from shrinking and cracking. Afterwards, remove them from the water bath and let them cool completely on a wire rack before serving.