Butter and line a spring form cake tin. Combine and sift the cake flour and corn starch together. Cover the bottom of the pan with tin foil.
Sprinkle powdered sugar evenly at the bottom of the tin. Refrigerate until ready to use. Separate eggs and refrigerate the whites.
Separate eggs. Refrigerate the egg whites. And start making the cheesecake batter. Warm milk and cream cheese in a pan until the cheese melts.
Let the mixture cool. Add one egg yolk at a time and mix well. Add 20 g of the sugar and mix. Add the flour mix to this and the lemon juice. Mix to avoid lumps.
Whisk the egg whites until you get soft peaks. Add 1/3 cup sugar and beat further until you get stiff peaks. Add into the cream cheese mix.
Bake for 20 minutes in a 320°F/160°C oven in a bain marie. And for an additional 15 minutes for 140 degrees.The cake will be jiggly. Cool completely.
Simmer a mixture of apricot jam and water, then spread it on the surface of the cake. This will give the cake a nice glossy finish.