Grab a pan and boil some water in it then melt your cream cheese, milk, and butter. Then, cool the mixture to room temperature. Run for your mixer; add cornstarch, salt, and flour. Lastly, follow up with egg yolks and lemon juice.
Pick another bowl; mix the tartar cream and egg white to froth. Pour in the vanilla and gradually add sugar till foam forms. Grab your egg whites and fold them into the cheese mixture.
Cover an 8-inch round cake pan with a parchment paper then pour in the butter. The cake should then be baked in a water bath for an hour at 325F.
Make the icing by pouring two cans of condensed milk into a pan. Under low heat, add the egg yolks and cook. In it, add the almond extract and vanilla and cook until the mixture is thick enough to spread and then add butter.
Cover your yema cake with icing and top with grated cheese.