Preheat oven to 350°F (180°F). Grease and line bottom of 9-inch (23 cm) round cake pan with parchment paper.

In double boiler (or in medium heatproof bowl set over medium saucepan of 1 inch/2.5 cm simmering water), add cream cheese and stir until melted and smooth, about 2 minutes. Whisk in milk and butter until well combined and smooth. Remove from heat.

Whisk in lemon zest, lemon juice, vanilla and salt. Whisk in egg yolks and 1/4 cup (60 mL) sugar until dissolved.

In fine-mesh sieve set over small bowl, sift flour and cornstarch. Over cream cheese mixture, sift flour mixture again and whisk to combine.

In bowl of stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on low speed for 1 minute or until foamy. Increase speed to high and beat until soft peaks start to form. While beating, gradually add remaining sugar, 1 tbsp (15 mL) at a time. Beat until glossy, stiff peaks start to form.

Fold one-quarter of egg whites mixture into egg yolks mixture to lighten batter. Gently fold in remaining whites, careful not to deflate batter.

Scrape into pan. Place cake pan in large roasting pan. Fill roasting pan with hot tap water so it comes 1 inch (2.5 cm) up sides of cake pan. (The cake batter is very light, so it may float if too much water is poured into roasting pan.)

Bake for 40 to 45 minutes or until top of cake is golden and feels firm when gently pressed. Turn off oven, prop door open slightly and let cheesecake cool inside for 1 hour. Remove cheesecake from roasting pan and place on wire rack to cool completely.

Run a knife around edges of cheesecake to loosen from sides of pan. Invert cake onto plate, remove pan, peel off parchment paper and invert right-side up onto serving plate.

Refrigerate for at least 2 hours or until well chilled. Store for up to 3 to 4 days in refrigerator.

Just before serving, top with berry pie filling.