Step 1

Preheat your oven to 340°F (170°C). Prepare a 10-inch (26 cm) springform pan by greasing it with butter and lining the bottom with parchment paper, or dusting it with breadcrumbs or ground almonds.

Step 2

In a large mixing bowl, beat the softened butter with the granulated sugar until light and fluffy. Incorporate the egg yolks one at a time, ensuring each is fully blended before adding the next.

Step 3

Gradually mix in the ground farmer’s cheese on a medium speed. Add the vanilla pudding mix and potato starch, blending until the mixture is smooth. Slowly pour in the heavy cream, continuing to mix until all ingredients are well combined.

Step 4

In a separate, clean bowl, beat the egg whites to stiff peaks. Gently fold the whipped whites into the cheesecake batter, ensuring not to deflate the mixture. Do not over mix it.

Step 5

Pour the cheesecake into the prepared springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 60 minutes, or until the cheesecake is set and the top is a light golden brown.

Step 6

Turn off the oven, slightly crack open the door, and allow the cheesecake to cool inside for an hour. Afterward, remove from the oven and let it cool completely before removing from the pan.

Step 7

Dust with powdered sugar or top with a glaze of your choice.