Using Kyō’s double boiler method, melt the cream cheese, butter, and milk together until smooth.

Add egg yolks, 20 g sugar, and vanilla to the mixture. Mix well, then sift in the flour and cornstarch. Stir until smooth.

In a separate bowl, whisk egg whites with a pinch of salt. Gradually add 60 g sugar and beat until soft peaks form. Beat until soft peaks form, which is crucial for a fluffy cake.

Gently fold the meringue into the batter in three batches, being careful not to overmix.

Lightly grease the inner pot. Pour in the batter and tap the pot gently to release large air bubbles.

Press the "Rice" button and run two full cycles. Check doneness with a skewer, it should come out clean. If still wet, let rest 10 min, then cook an additional 10 - 15 min.

Once cooked, leave the lid closed for 10 minutes, then remove the cheesecake and allow it to cool completely before slicing.