Preheat oven to 150°C (300°F). Grease and line a 20 cm (8-inch) springform cake tin. Wrap the base in foil and place in a water bath setup using a larger baking dish.

In a saucepan, heat cream cheese, milk, oil, and 50 g sugar over low heat, stirring until smooth. Set aside.

Whisk in egg yolks and lemon juice. Sift in cornflour and mix well until silky.

In a separate bowl, beat egg whites until foamy. Gradually add remaining 100 g sugar, whipping to stiff peaks.

Gently fold the egg white mixture into the cheese mixture in 3 additions, keeping the batter light and airy.

Pour into prepared pan. Tap gently to remove air bubbles.

Bake in a water bath at 150°C for 1 hour 10 minutes, or until golden and set. Turn off oven, leave cake inside with door ajar for 15 minutes.

Cool completely before removing. Chill for at least 2 hours. Dust with icing sugar before serving.