Preparation

1. Preheat your oven to 300°F (150°C) and prepare a 9 by 13-inch rectangular glass baking dish by greasing it with unsalted butter.
2. Line the baking dish with parchment paper, allowing it to extend above the rim for easy removal.
3. In a large mixing bowl, beat softened cream cheese until smooth, then incorporate Greek yogurt until creamy.
4. Add melted unsalted butter, whole milk, vanilla extract, and lemon juice; mix until combined.
5. Separate the eggs, mixing the yolks into the yogurt mixture while whipping the egg whites in a separate bowl.
6. Sift together cake flour and cornstarch and fold into the yogurt batter.
7. Beat egg whites with cream of tartar, gradually adding sugar until soft peaks form.
8. Fold one third of the whipped egg whites into the batter, then gently fold in the remaining whites.
9. Pour the batter into the prepared dish, smoothing the top.
10. Place the dish in a larger roasting pan and fill with hot water halfway up the sides.
11. Bake for 60-75 minutes until the top is golden and the center has a gentle wobble.
12. Turn off the oven, leave the cheesecake inside for 20 minutes, then cool at room temperature.
13. Refrigerate for at least 4 hours before serving, dusting with powdered sugar before serving.