Prepare the equipment by spraying an 8x3-inch round cake pan with cooking spray. Also, preheat your oven to 325°F.

Mix the melted cream cheese and butter with the milk. Put it in the stand mixer, beating it until the mixture is smooth.

Add the sifted dry ingredients, 55 grams of sugar, egg yolks, and the lemon juice to the cream cheese mixture. Beat the mixture again until it's smooth and without lumps.

Set aside the mixture and whip the egg whites this time, using a wire whip on medium speed. Once it begins to take the shape of a meringue, add 110 grams of sugar and whisk it until it's glossy in texture and has increased in volume with medium peaks.

With a spatula, take a dollop of the meringue, folding it using your hand and adding it to the cream cheese batter, slackening it. Repeat with a third of the meringue mixture, cutting and folding it in smooth and gentle motions.

Remember to cut the center all the way to the bottom and fold the cream cheese batter over the meringue, blending it well. Keep on repeating and adding more of the meringue mixture until it's well blended. The batter should be light and airy at this point.

Pour the batter into your cake pan and add the cake pan to another baking dish, large enough to hold your cake pan (it can be a lasagna pan). Pour hot water into the other baking dish until the sides of the cake pan are covered. Be careful and do NOT add any water to the batter.

Bake the cake for an hour at 325°F then reduce the temperature to 320 degrees F, baking it for ten more minutes. After that, turn off the oven and leave the cake for about 30-45 minutes, doors closed. Decreasing the temperature is important to get the right fluffy texture.