Ingredients :

• 21cm mold

• 600g of cheese

• 250g cream cheese (+ 70g cover)

• 4 eggs

• 90g of sugar

• 20g vanilla sugar

• 30g cornstarch

• 300g of raspberries

• 1 pinch of salt

Preparation :

1. Beat cream cheese, starch and egg yolks.

2. Beat the egg whites with a pinch of salt, sugar, vanilla sugar. Pour the beaten egg whites into the cheese mixture and combine the two masses with light movements.

3. Pour the prepared mixture into a mold and bake in a preheated oven at 160 degrees for 45-50 minutes.

4. Let the cake cool in the mold to room temperature, then cover the mold with aluminum foil and leave it in the refrigerator for 2 hours.

5. Cover the surface of the cake with cream cheese and place the raspberries.