• Cut the butter in cubes and combine it with sifted flour and sugar
• Add the beaten egg and then use your hands to form into dough.
• Wrap dough in plastic and chill in the fridge for at least 20 min.
• Roll dough till you have at least 0,5 cm and transfer it to a prepared 28 cm springform pan. Use your fingers to press the dough and bring a better form inside the springform pan.

Directions for the Filling

• Mix with an electric mixer the egg yolks, sugar, and vanilla for 5 min until the dough is pale.
• Add softened butter, the cheese and the sour cream and beat until everything is thoroughly combined.
• Beat egg whites and the pinch of salt in a separate bowl. Fold egg whites and sifted cornstarch into the cheesecake batter.
• Pour cheesecake batter into a 28 cm springform pan and bake on 200 degrees for about 40 minutes, cover it with aluminium paper and backed it for another 20 min.
• After the cheesecake is ready slightly open the oven and let the cheesecake inside for another 10 min