Preheat the oven to 350

Prepare a cake pan with parchment paper.

Separate your eggs into two bowls

Beat the egg-whites until stiff peaks form and place in the freezer to chill.

In a large bowl, melt the butter and cream cheese and whisk to combine. You can use a double broiler or microwave in 10-20 second intervals. You want it to combine and be soft, but not liquid.

In a separate bowl, mix the egg-yolks, 1 tbsp of sugar, and cornstarch. Set aside.

Heat the milk to a boil.

Add milk to the egg-yolk mixture

Place milk and egg mixture in a double boiler/heatproof-bowl-over-boiling-water-on-stove and whisk until it thickens.

Add this mixture to the cream cheese mixture and combine well.

Remove the egg-whites from the freezer. Scrape into a new, clean bowl, gradually add 1/4 cup of sugar. Mix on medium speed until a soft meringue forms.

Add 1/4 of egg white mixture to the cream cheese mixture and stir well to combine.

Add the remaining egg white meringue by gently folding it in with a rubber spatula.

Fill the prepared cake pan and smooth the top with the spatula.

Place the cake pan into a roasting pan and add boiling water until it comes approximately half an inch up the cake pan.

Bake for 15 minutes at 350

Reduce the heat to 300 and bake 25 minutes or until top turns slightly golden

Turn off the oven and let it sit inside for another 40-60 minutes.

Take the cake out of the roasting dish and place it on a wire rack to cool. Refrigerate the cheesecake and chill it completely before taking it out of the cake pan.

Serve with fresh fruit!