Preheat the oven to 160°C (320°F).
Prepare a 7-inch round cake pan by greasing and lining it.
In a bowl, mix the cream cheese and butter until smooth.
Add sugar, eggs yolks, milk, and vanilla extract; mix until fully combined.
Sift in the cake flour and salt, then fold gently until just combined.
In a separate bowl, beat the egg whites until stiff peaks form.
Fold the beaten egg whites into the cream cheese mixture in three additions.
Pour the batter into the prepared pan and smooth the top.
Bake in the preheated oven for approximately 50-60 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
Turn the oven off, crack the door open, and let the cheesecake cool for one hour inside.
Remove the cake from the oven and cool completely on a wire rack before refrigerating for at least four hours before serving.
