Mix the cream cheese with butter and milk in a bowl in a water bath until creamy and allow to cool. Separate the eggs. Add the egg yolks and vanilla sugar to the cream cheese mixture and stir. Then add the flour, cornstarch and a pinch of salt and stir well.
Beat the egg whites briefly until they are lightly frothy. Add the sugar and lemon juice and beat until stiff. Carefully mix the cream cheese mixture with the whipped egg whites until the mixture is homogeneous.
Pour the mixture into a greased form and bake in a water bath in the oven at 160 ° C for 1 1/4 hour. The mold should be halfway in the water.
A springform pan can be used, but this is more difficult as it needs to be sealed very well so that water does not run into it. You can e.g., with several layers of aluminum foil on the outside and with baking paper in the form.
When the cooking time is over, switch off the oven and let the cake cool down in the oven. Caution, the oven may only be opened after it has cooled down, otherwise the cake will collapse quickly.
When the cake has cooled, turn it out or carefully remove it from the springform pan. Depending on whether it falls or out of the springform pan, the dark side is up or down, both is ok.
Garnish as desired, e.g., with fresh berries, cream or fruit sauce. Or simply serve sprinkled with some powdered sugar.
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