Preheat oven to 200°C

In a bowl, mix butter and 1st portion of sugar. Gradually, add the cream cheese and egg yolks one by one and mix. Sift in corn starch and flour, mix until it's combined then add the milk and mix until there are no more clumps

In a separate bowl add the egg whites and cream of tartar, beat while gradually adding sugar until you get stiff peaks – this takes about 5 mins using a mixer on high speed

Sift the egg yolk mixture into the egg white mixture then gently fold the two mixtures together until well combined

Line your pan with baking paper at the bottom and grease the sides using butter

Pour batter into pan (I wouldn’t advise using a springform pan, but if you must, make sure to carefully wrap the bottom with aluminium so that the water doesn’t come in)

Prepare a water bath by filling a larger pan with hot water about 1/3 of the volume then place the cheesecake pan inside and transfer to the oven

Bake for 15 minutes at 200°C, then 30 minutes at 140°C then switch off the oven and leave it in there for another 30 minutes.

The cheesecake should now be cool enough to be easily removed from the pan