Preheat the oven to 150°C (302°F) and prepare the baking tray with parchment paper.

Melt the cream cheese, milk, and butter in a double boiler, stirring until smooth (about 5-7 minutes).

Remove from heat, sift in low-protein flour and cornstarch, and whisk until no lumps remain.

Add egg yolks to the batter and whisk until combined.

In a clean bowl, whip egg whites with lime juice and salt, gradually adding sugar until medium stiff peaks form (about 3-4 minutes).

Gently fold the egg yolk mixture with the whipped egg whites in three additions, maintaining volume.

Pour the batter into the prepared molds, filling them three-quarters full.

Place molds in a roasting pan and pour hot water into the pan, then bake for about 60 minutes.

Allow to cool in the molds for 10 minutes before transferring to a wire rack to cool completely.