Mix the cream cheese with the milk and microwave for 1.5 minutes — just enough to soften the cheese; the milk shouldn't reach a boil.

Add the butter (at room temperature) to this warm mixture and mix well.

Separate the egg yolks from the whites. Add the yolks to the mixture along with the salt, lime juice, flour, and cornstarch, and beat well with a mixer.

In a separate bowl, whip the egg whites until fluffy. Add the sugar and continue whipping until creamy.

Fold 1/3 of the whipped egg whites into the first mixture gently. Fold in another 1/3 gently.

Add the remaining mixture to the rest of the whipped egg whites and fold gently with a spatula until evenly combined.

Line the bottom and sides of an 8-inch springform pan with parchment paper, and wrap the outside with foil to keep water out during baking. Pour the batter into the pan and set it in a larger pan filled about 1/3 with water for a water bath.

Bake the water bath in an oven preheated to 325°F (160°C) for 50 minutes to 1 hour, until the top turns golden. Check doneness with a toothpick.