INGREDIENTS

3 eggs, separated
125g (½ cup) butter, softened
125g (½ cup) icing sugar
15ml (1 tbsp) lemon juice
3g (1 tsp) vanilla powder
65g (½ cup) all-purpose flour
7 g (1 tablespoon) cornstarch
3 g (½ teaspoon) baking powder
500 g (2 cups) cream cheese

1. Preheat the oven to 170°C/340°F.
2. In a large bowl, beat the soft butter with the icing sugar and vanilla until light and fluffy. Add the egg yolks and mix again.
3. Combine the butter base with the cream cheese and mix everything until completely absorbed.
4. In another bowl, whisk the flour with the baking powder and corn starch.
5. Separately beat the egg whites with the lemon juice until stiff.
6. Mix the dry ingredients into the butter and cream cheese mixture. Incorporate the whipped egg whites.
7. Pour the mixture into a 16cm pan and bake for 40 minutes.
8. Let the cheesecake cool completely before cutting.