Irresistible Cheesecake Delight

Components:

1. Four eggs, divided
2. Two packets (16 grams) of vanilla sugar for egg whites
3. A tsp of salt  120g sugar for egg yolks  100g liquid butter
4. 1 organic lemon’s zest and juice
5. One pomegranate, 750g quark (or cheese or mascarpone),
6. 150ml milk, and 60g starch flour

Guidelines:

• Set the oven temperature to 180°C (356°F). Butter a 26cm baking dish.
• Beat the egg whites in a bowl with a teaspoon of salt and the two packets of vanilla sugar until firm peaks form.
• Beat egg yolks with 120g sugar until creamy in a separate dish.
• To the egg yolk mixture, add 100g of liquid butter, lemon zest, and juice. Blend well.
• Fold in 150ml of milk and 750g of quark (or ricotta or mascarpone) gently.
• Add 60g gradually to the Make sure the flour is starched and not lumpy.
• Gently mix in the whisked egg whites.
• Fill the baking pan with oil and pour in the mixture.
• Bake for approximately one hour in the preheated oven.
• After turning off the oven, keep the cake inside with the door open for a further thirty minutes.
• Before slicing, let the cake cool somewhat.
• For a pop of color and taste, sprinkle pomegranate seeds over the cheesecake.
• Savor this unbelievably tasty cheesecake, which is worth making practically daily.