Preheat the oven to 320°F (160°C).

Line the bottom and sides of an 8-inch round cake pan with parchment paper.

In a mixing bowl, beat the softened cream cheese until smooth and lump-free.

Gradually add the milk and granulated sugar to the cream cheese and mix until well combined.

Add the eggs one at a time, mixing well after each addition to maintain a light texture.

Gently fold the sifted cake flour into the cheese mixture using a rubber spatula.

In a separate bowl, beat the egg whites with cream of tartar until soft peaks form.

Carefully fold the whipped egg whites into the cheese batter until no white streaks remain.

Place the cake pan in a roasting pan and add enough hot water to reach halfway up the sides of the cake pan.

Bake in the preheated oven for 60 minutes or until the top is lightly golden and the center is set.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes to cool gradually.

Remove the cheesecake from the oven and let it cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.