Ingredients:

150 g cream cheese
100 g butter
100 ml milk
6 egg yolks
60 g flour
50 g cornstarch
6 egg whites
70 g sugar

Preparation:

Preheat the oven to 160 degrees (fan oven), now place a casserole filled with water in the oven

Slowly heat the cream cheese, butter and milk and stir together, then allow to cool briefly. Beat the egg yolks well, then add the lukewarm cream cheese mixture. Sift the flour mixed with the cornstarch over the mixture and mix carefully.

Beat the egg whites with the sugar until stiff and carefully fold into the cream cheese batter.

Then put the dough into a springform pan lined with baking paper (the baking paper should extend over the edge of the springform pan). We used one with a diameter of 22 cm so that the cake is nice and high. Place in the oven in hot water for 30 to 40 minutes. The wonderfully fluffy cheesecake can even be eaten while still lukewarm.