1. Preheat the oven to 170°C (340°F). Line a 24cm springform tin* with baking parchment and set aside.

2. Divide the eggs. Add the butter and egg yolks to a large bowl and mix until light and fluffy. Slowly add the sugar and mix it in well. Add the lemon zest, lemon juice, and vanilla extract and mix in. Mix the flour with cornstarch and baking powder and sift into the bowl. Mix until well combined. Add the curd cheese and mix it in. Add the egg whites with a pinch of salt to a bowl and whisk until stiff peaks form. Finally, add the stiff egg whites to the bowl and carefully fold in – you want to keep as much volume as possible.

3. Pour into the prepared tin, smooth out the top and bake the cake for about 45-50 minutes. You want to keep the cheesecake pale, some color is fine, but if it gets too dark, cover it with some aluminum foil and keep baking. When the sides of the cake are firm, but the center is still wiggly, take it out of the oven and let it cool down on a wire rack. When cooled completely place in the fridge and cool for at least 3 hours, better overnight. Serve with some fresh berries or fruits.